Rudy’s Sunshine Salad (Israeli-Inspired Tahini Salad) Recipe
Rudy’s Sunshine Salad is a vibrant Israeli-inspired tahini salad featuring a zesty lime dressing combined with chickpeas, cucumbers, celery, and fresh cilantro. This refreshing, easy-to-make dish is perfect for a light lunch or a healthy side, ready in just 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Israeli
- Diet: Vegetarian
Ingredients
Dressing
- 2 limes (zested and juiced)
- 1 tsp salt
- ¼ cup tahini (60 g)
- ¼ cup extra virgin olive oil (60 mL)
Salad
- 1 14-oz can chickpeas, drained (400 g)
- 2 medium cucumbers, cut into bite-sized pieces
- 5 stalks celery, diced
- ½ cup cilantro, finely chopped
Instructions
- Prepare Dressing: Grate the zest from one lime and place it in a medium bowl. Add the juice from both limes, then whisk in the salt, tahini, and extra virgin olive oil until the mixture is smooth and creamy.
- Combine Salad Ingredients: In a large bowl, add the drained chickpeas, bite-sized cucumber pieces, diced celery, and finely chopped cilantro to prepare the salad base.
- Toss Salad with Dressing: Drizzle the prepared lime-tahini dressing over the salad ingredients and toss thoroughly to combine, ensuring even coating. Serve immediately or store in an airtight container in the refrigerator for later.
Notes
- This salad can be served immediately for fresh crispness or chilled for enhanced flavors.
- For extra texture, consider adding toasted pine nuts or pumpkin seeds.
- If you prefer a spicier salad, a pinch of crushed red pepper or diced jalapeño can be added.
- Store leftovers in an airtight container and consume within 2 days for best quality.
