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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

Ridiculously easy and delicious, this chicken and tahini salad is very satisfying and easy to love even by the picky eaters. Just a few basic ingredients and a delicious sauce. Perfect for when you have leftover chicken.


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 few drops of red Tabasco or another plant paradox compliant hot sauce

Instructions

  1. Make the sauce in advance by adding all the ingredients to a blender and combine until creamy. Store the leftover sauce in a jar, for up to a week, and use for other meals.
  2. Roast the asparagus in the oven, for 10 minutes, at 400F (200C), with salt, pepper and a drizzle of extra virgin olive oil. Let it cool down and chop. Alternatively, if it’s easier for you, you can steam it or sauté it in a pan, or even use it raw. 
  3. Lightly toast the sesame seeds in a pan. 
  4. Add all the salad ingredients to a mixing bowl. Combine, taste, and adjust the seasoning to your liking. 
  5. Serve next to a green salad, or with lectin-free bread.