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“Crisper” Chopped Salad with Tahini Dressing
Makes 4


  1. Whisk together lemon juice, oil, tahini paste, garlic, cumin and salt. Toss with chopped “crisper” vegetables, tomatoes and chickpeas.
  2. Sprinkle salad with za’atar seasoning, if using. Serve with toasted pita triangles.

Tip: Substitute chickpeas with lentils, and for a little spice, or for a little spice, add a pinch of cayenne to dressing.

  • 1/4 cup (60 mL) lemon juice
  • 2 tbsp (30 mL) olive oil
  • 2 tbsp (30 mL) tahini paste
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) each ground cumin and salt
  • 4 cups (1 L) any combination chopped 'crisper' vegetables, such as celery, cucumbers, carrots, fennel, cabbage, radishes, broccoli and/or cauliflower
  • 1 cup (250 mL) halved grape tomatoes
  • 1 can (540 mL) chickpeas, drained and rinsed
  • 2 tsp (10 mL) za’atar seasoning (optional)
  • 4 pita breads, toasted and cut into triangles