A Greek inspired vegetarian alternative to chicken salad made with a simple tahini dressing. Bonus: no oil! Love lemon? Substitute the vinegar with fresh lemon juice.
Makes 2 servings
1 Tbsp sesame tahini
1-2 Tbsp water
1 tsp red wine vinegar (or lemon juice)
1 garlic clove, minced or grated on a microplane
1/2 tsp dried oregano
Salt and pepper to taste
1/2 can garbanzo beans, drained and rinsed
2 Tbsp finely diced red onion
1/4 cup diced cucumber (seeds removed)
Tortilla or lettuce leaves
Toppings: diced tomato, olives, roasted red pepper, avocado, chopped parsley or cilantro
In a small bowl, whisk tahini, water, and vinegar until blended. Stir in garlic, oregano, salt and pepper. Set aside.
Add garbanzo beans to a bowl and coarsely mash. Add in onion, cucumber, dressing and stir to thoroughly combine everything. Serve in tortillas, lettuce leaves, on salad, or as dip with pita chips.