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Chicken and Tahini Salad with Chickpeas and Asparagus

Chicken and Tahini Salad with Chickpeas and Asparagus

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Description

This ridiculously easy chicken and tahini salad is the kind of meal everyone ends up loving — even the picky eaters. It’s creamy, nutritious, and comes together in minutes with just a handful of simple ingredients. The tahini sauce ties everything together so beautifully, and it’s the perfect way to use leftover chicken for a satisfying lunch or quick weeknight dinner.

Ingredients

FOR THE TAHINI SAUCE (makes about 1/2 cup)

  • 3 heaping tablespoons tahini (you can use lightly toasted or raw)
  • zest of one small organic lemon
  • juice of 1/2 lemon
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon capers, rinsed
  • 6 tablespoons water
  • a pinch of salt
  • a pinch of pepper
  • a pinch of ginger powder
  • 1/2 teaspoon local honey OR Yacon syrup

FOR THE SALAD

  • 1 bunch asparagus (seasoned with salt, pepper and extra virgin olive oil)
  • 2 tablespoons sesame seeds
  • 1 cup shredded, cooked / leftover chicken
  • 1 cup pressure cooked chickpeas (or canned, rinsed and drained)
  • 2 tablespoons extra virgin olive oil
  • 1 heaping tablespoon tahini dressing (or more if you want, to taste)
  • 1 tablespoon fresh chives, chopped (dry work too)
  • juice of 1/2 lemon or more to taste
  • salt and pepper to taste (start with 1/4 teaspoon of each)
  • Optional: add a few drops of red Tabasco or another plant paradox compliant hot sauce

Instructions

  1. Prepare the sauce by blending all the ingredients until creamy. Store any extra in a jar in the refrigerator for up to one week — it’s great for other meals, too.
  2. Trim the woody ends and roast the asparagus at 200°C / 400°F for about 10 minutes with salt, pepper, and a drizzle of extra-virgin olive oil. Let it cool, then chop. If you prefer, you can steam, sauté, or even use it raw.
  3. Lightly toast the sesame seeds in a dry pan until fragrant.
  4. Add all the salad ingredients to a large mixing bowl. Toss well, taste, and adjust the seasoning as needed (You will have leftover tahini sauce; store it in a jar for up to one week and use it for other salads). 
  5. Serve on its own, over greens, or with your favorite lectin-free bread.

Find it online: https://creativeinmykitchen.com/chicken-and-tahini-salad-with-chickpeas-and-asparagus/