Maple Mustard Tahini Dressing

This was one of the first dressings I experimented with and ended up loving!  I took inspiration from the “No Tuna” Salad Sandwich recipe on forksoverknives.com and went from there.  In addition to chickpeas, I enjoy this dressing with baked sweet potato, with bean burger patties (seen below), on salads, or in sandwiches as the original recipe suggests.  It’s a wonderfully versatile recipe that is definitely worth experimenting with!

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 IMG_4690Ingredients

Dressing

  • 2-3 Tbsp. tahini
  • 2 tsp. mustard (Dijon or yellow)
  • 1 tsp. maple syrup
  • Juice of ½ a lemon
  • Water to thin out dressing if needed

Chickpea Salad

  • 1 can chickpeas or 2 cups cooked chickpeas
  • ½ cup onion, chopped
  • ½ cup celery, chopped
  • ¼ cup raisins
  • ¼ cup relish
  • ½ cup cooked grains, if on hand (optional)
  • Baked sweet potato pieces (optional)

Method

  1. For the dressing, mix all of the ingredients together in a small bowl
  2. Add water to reach the desired consistency, which is creamy but pourable
  3. For the salad, mix all of the ingredients together in a bowl
  4. Mix in the dressing and evenly coat all of the ingredients
  5. Place on top of greens or two slices of bread
  6. Drizzle leftover dressing on top for garnish
  7. Enjoy!

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