Want to add a unique twist to your salads? Try this tasty Tahini Vinaigrette and Red Rice Salad with Pepitas! Obviously dairy-free with a gluten-free option!
Ingredients
For the Salad
- 1 cup cooked red rice (follow package instructions)
- 1 cup chickpeas (cooked or canned, drained and rinsed)
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup dried cranberries or raisins
- 1/4 cup chopped walnuts or almonds (optional for added crunch)
- Salt and pepper to taste
For the Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 garlic clove, minced
- 1 tablespoon maple syrup or agave nectar
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Instructions
For the Salad
- In a large mixing bowl, combine the cooked red rice, chickpeas, cucumber, red bell pepper, red onion, fresh parsley, fresh mint leaves, dried cranberries or raisins, and chopped walnuts or almonds (if using).
- Season the salad with salt and pepper to taste.
For the Tahini Dressing
- In a separate bowl, whisk together the tahini, lemon juice, water, minced garlic, maple syrup or agave nectar, ground cumin, salt, and pepper until smooth and well combined. If the dressing is too thick, add more water to reach your desired consistency.
Assembling the Salad
- Pour the tahini dressing over the salad and toss everything together until the dressing coats all the ingredients evenly.
- Taste and adjust the seasoning if needed.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Nutrition Facts
- Calories: 380 kcal
- Fat: 18g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 0mg
- Carbohydrates: 46g
- Fiber: 8g
- Sugars: 11g
- Protein: 11g
- Sodium: 300mg
