lemon tahini dressing

Truly the BEST ever Creamy Lemon Tahini Dressing! This delicious and vegan salad dressing recipe is perfect for adding to wholesome salads or to use as a yummy dipping sauce. Make it in 10 minutes or less and store it in the fridge all week long!

The BEST Creamy Lemon Tahini Dressing

olive oil

tahini

dijon mustard

maple syrup

lemon (juiced)

water (room temperature)

salt/pepper (to taste)

Mix Ingredients

Mix everything togeher in a salad dressing shaker or mason jar.

Shake Together

Serve

This tahini sauce is a vegan lemon tahini dressing that's perfect on anything: a Buddha bowl, a sandwich or veggie burger, or as a dip!

Best Tahini Sauce

lemon juice (2 small or 1 1/2 large lemons)

salt

water

In a small bowl, combine the tahini, lemon juice, olive oil, maple syrup, and kosher salt and whisk to combine. Add the water and whisk until a creamy dressing forms; you may need to add a bit more depending on the consistency of your tahini.

Serve immediately or refrigerate and bring to room temperature before serving. Extra dressing keeps for about 1 month in a sealed container in the refrigerator.

https://www.youtube.com/watch?v=5jQLOHtFI4g

These chickpea couscous bowls are a super quick dinner recipe: in just 25 minutes you have a fresh, vegan Mediterranean bowl covered in tangy tahini sauce!

FULL RECIPE: https://www.acouplecooks.com/chickpea-couscous-bowls-tahini-sauce/

RECIPE OVERVIEW

For the chickpeas:
1 1/2 cups cooked or 1 15-ounce can chickpeas (use our Instant Pot Chickpeas method to cook dry chickpeas!)
1 tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon kosher salt

For the couscous:
1 cup whole wheat couscous
3/4 teaspoon kosher salt
1 tablespoon olive oil
2 tablespoons finely chopped parsley

For the bowl:
1 small cucumber
1 pint cherry tomatoes
8 cups salad greens
1 recipe Best Lemon Tahini Sauce

Happy cooking! 

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Chickpea Couscous Bowls with Tahini Sauce

This tahini dressing is fantastic on almost any salad, but your options for using it don&#x27;t end there! Drizzle it over roasted veggies, grain bowls, and more. Find additional suggestions in the post above.

Tahini Dressing

tahini*

water (more if needed)

lemon juice

sesame oil

garlic (grated)

sea salt

In a small bowl, whisk together the tahini, water, lemon juice, olive oil, maple syrup, sesame oil, garlic, and salt until smooth.

If the dressing is too thick, add more water, ½ tablespoon at a time, until it’s a drizzleable consistency.

Roasted Veggie Chopped Salad

broccoli

red pepper

asparagus

baby bella mushrooms

½ teaspoon freshly ground pepper

romaine

cabbage

15.5 oz can garbanzo beans (rinsed and drained)

sunflower seeds

capers

avocados (cubed)

garlic (pressed)

oregano

cumin

Preheat oven to 375.

Line rimmed baking tray with unbleached parchment paper.

Spread veggies on prepared pan in single layer.

Drizzle with oil and sprinkle with salt and pepper.

Roast for 20 minutes.

Veggies can be made in advance and stored in an air tight container in the fridge for up to 5 days. Bring to room temp before making salad.

Roast Veggies

Make sure the tahini you’re using is thoroughly mixed before measuring.

Add all ingredients, except water,  to a small bowl and using a fork or whisk, mix until everything is well incorporated.

Add the water 1 Tablespoon at a time until desired consistency.

Dressing will stay good in air tight container in fridge for up to a week.

Make Dressing

Spread romaine onto the bottom of a large platter. Line up remaining ingredients in rows, drizzle on dressing.  Alternately, place all ingredients in a large bowl, pour ½ the dressing over and toss well.

To Serve

If you want to make falafel but don't have chickpeas, you HAVE to make these Homemade Baked Falafel Balls! They're nut based and made without chickpeas!

Homemade Baked Falafel without Chickpeas

almonds

hemp hearts

garlic

chipotle chili powder

onion powder

refined coconut oil

parsley leaves

avocado oil spray

wraps (I like these Mission

avocado oil (for toasting the wraps stovetop)

hummus

arugula

red onion, thinly sliced, cut in half moons

pine nuts,

harissa

lemon

agave nectar

avocado oil

Place the almonds, hemp hearts, garlic, cumin, chili powder, onion powder, and sea salt in your food processor.

Process for 10 seconds until chopped up and mealy.

Process for another 10 seconds until combined.

Chill the falafel batter in the fridge for 30 minutes.

Preheat the oven to 350F and line a rimmed baking sheet with parchment paper.

Use a small cookie scooper, or two tablespoons, to scoop 12 dollops of the falafel batter onto the parchment paper.

After all the falafel batter is used up, roll each ball in your hands to smooth it out and place it back on the parchment paper.

While the falafel are baking, make your lemon tahini dressing. In a medium bowl, whisk together the tahini, juice from 1 lemon, agave nectar, and avocado oil. This will be a thick dressing. Right before you drizzle or pour it on top of the falafel wrap, whisk in 2 &#8211; 4 tablespoons of water to thin out the dressing.

When the falafel is done baking, spray each ball with avocado oil spray and broil for 1-2 minutes until the tops are golden brown. If you don&#8217;t have avocado oil spray, you can just brush the tops of each ball with avocado oil.

Prepare your wraps. Place 1 tablespoon of avocado oil in a pan over medium-high heat. Once the oil is hot, one by one place a wrap in the pan and toast/fry it for 3 minutes, flip and toast the other side for another 1 -2 minutes.

Once the wraps are golden brown, toasted but not too crunchy, plate them.

Place 1 tablespoon of hummus on the center of each wrap and spread it out.

Add the arugula, sliced red onions, and 3-4 falafel on each wrap.

Add the toasted pine nuts and harissa, fold and enjoy!

i developed a pretty severe allergy to chickpea and it bummed me out bc falafel was one of my favorite foods and you have saved my life I swear. I can have falafel again.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1559077280/hvdkktxgizpx0egxb7w0.mp4

If you want to make falafel but don’t have chickpeas, you HAVE to make these Homemade Baked Falafel Balls! They’re nut based and made without chickpeas!

HOMEMADE BAKED FALAFEL WITHOUT CHICKPEAS

Pantry and kitchen staples are transformed into an easy, delicious and nutritious meal in a bowl.  Feel free to use your favourite protein, or use the pan fried halloumi as shown here.

Roasted Broccoli Brown Rice Bowl

(250 ml) US brown rice

apple cider vinegar

tsp kosher salt

(500 ml) chicken

US lemon, (zested and juiced)

garlic clove, (finely minced)

salt and pepper, (to taste)

tsp red chilli flakes

breadcrumbs, (whiz up some slices of sourdough in your food processor

US walnuts

parsley

Olive oil, (for drizzling)

Sea salt and black pepper

US lemon, (zest and juice)

Red pepper flakes, (optional)

oz (225 g) Halloumi

salt and pepper

chilli flakes, (optional)

Fresh chopped vegetables

Place rice in a large mesh strainer set over a large bowl.  Run cold water over the rice till it is completely covered, and give it a good few swishes with your fingers.  Drain the rice completely.

Add the rice to a pot or your rice cooker.  Add the vinegar and salt.

Add the stock or water or combo.  If using a rice cooker, use the amount of liquid indicated by your model for brown rice.

Bring to a boil, cover and reduce the heat to low.  Simmer for 40 minutes or as long as it takes to get the rice tender and the liquid evaporated.  Check at 35 minutes.  Adjust with more liquid if needed.

Once the rice is tender, remove the pot from the heat, drape the top of the pot (or rice cooker) with a tea towel, and replace the lid immediately.  Let the rice steam for 10 minutes to remove any excess moisture, the towel will absorb it.

Fluff with a fork.  If not eating right away, let the rice cool down  and then store in a sealed container in the fridge for up to three days.   Don't place warm rice into a sealed container or it will go mushy and stick together.  As soon as the rice is cool enough store it, it shouldn't sit outside for too long, or bacteria can grow.

Brown Rice

Combine all the ingredients in a jar with a lid and shake.  Alternatively, add to a bowl and whisk till smooth.

Place in a sealed container and store in the fridge for up to one week.  Bring back out and warm up to loosen it up in case it has firmed up.  You can also add water, 1 teaspoon at a time till you get the texture you desire.

Lemon Tahini Dressing

Heat a skillet over medium-low heat and add 2 tbsp of olive oil.

Add the garlic, chilli flakes and lemon zest, and stir for one minute. Watch that the garlic doesn't scorch or else it is un-usable. If concerned, reduce the heat.

Add the breadcrumbs and chopped walnuts. Keep stirring until they have become golden brown and crunchy (be careful to not let them or the garlic burn).

Add the parsley and stir through.

Can be stored in a sealed container in the fridge till needed.

Walnut Pangrattato

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Place the broccoli florets on the baking sheet. Toss with olive oil, salt, and pepper, and spread evenly on the baking sheet.  If they are too crowded on one sheet, use two.  You don't want them too close to each other, or else they will steam and not roast.  Ideally, have the cut side of the stems underneath, this will give them the best roasting potential, if it is mostly the fluffy green edges that are on the bottom, they may stick to the sheet and tear away from the floret when you go to remove them from the sheet.

Roast till crisped and browned on the edges, about 18 to 22 minutes. Scatter lemon zest over the roasted florets, and squeeze a little lemon juice onto the broccoli and sprinkle with red pepper flakes, if desired.

Roasted Broccoli

Pat dry the halloumi, and cut into 1/2 inch slices.

Heat 2 tbsp oil in a large skillet over medium heat.  If your skillet is smaller, start with 1 tbsp oil and sauté in batches.

Add the halloumi in a single layer and let them sauté in the oil till golden brown on one side, about 2 minutes.  Use tongs to lift and turn over.  Repeat till golden brown on the other side.

Remove to a plate and drizzle with fresh oil, salt, pepper and chilli flakes as desired.

Pan Seared Halloumi

You can have the dressing, rice, pangrattato and any fresh veggies prepared ahead of time.

Prepare the roasted broccoli just before serving.   Sauté the halloumi while the broccoli is finishing up.

Divide the rice, broccoli, halloumi and fresh chopped vegetables between four bowls.

Drizzle with Lemon Tahini Dressing.  Finish with a good sprinkle of the Walnut Pangratttato.

Assemble

This creamy tahini sauce it the perfect condiment to any falafel wrap and the perfect tahini dressing for a falafel salad.  It is easy, simple and a vegan falafel sauce with no yogurt

Easy Falafel Sauce (Lemon Tahini Sauce)

teas salt

garlic (minced)

mince

Whisk

With a whisk, stir together all of the ingredients.  At first it will seem thin, but as you whisk, it will come together to make the perfect creamy tahini sauce

Serve with falafel wraps, salads, or shawarma

Falafel salad features crispy falafel, fluffy quinoa, and crunchy fresh vegetables, all tossed with a creamy lemon tahini dressing.

Falafel Salad With Tahini Dressing

Air fried falafels (quartered,

Lettuce leaves (chopped)

Radish (diced)

Cucumbers (diced)

Tomato (diced)

Red onion (finely diced)

Red cabbage (shredded)

Quinoa

Water

Tahini

Lemon

Parsley leaves (or to taste)

Mint leaves (or to taste)

Long green chili (mild

Prepare the falafel as instructed, you can choose to add more or less falafel balls in this salad. Cut the falafel into quarters.

Cook

Wash the quinoa thoroughly to remove bitterness and then place it into a small pot with water. Bring it to a boil on high heat, then immediately turn the heat down to low and cook for 15 minutes. Turn the heat off and let the pot stand for 5 minutes, the steam will ensure the quinoa is perfect.

Cool

Spread the cooked quinoa onto a large plate or tray to allow it to cool to room temperature. Once the quinoa has cooled, fluff it up with a fork before adding it to the salad bowl.

Dressing

In a food processor, add the tahini, water, lemon juice, salt, parsley leaves, mint leaves, long green chili and process for a minute. Scrape down the sides of the bowl and then process for another minute. Do a taste test and adjust if needed.

Toss and serve

In a large bowl, add the cooled quinoa, all the chopped vegetables and pour over the lemon tahini dressing . Gently toss all the ingredients together. Add the quartered falafel balls at the end for presentation.

I absolutely love this recipe, especially the dressing!

Hey thanks for the great recipe! It was super helpful and the salad turned out so tasty. The salad itself is really moist, which was perfect to offset the falafel since I air-fried mine. I think the deep-fried version would be even better, but I'm trying to cut back on my oil intake. So thanks again for sharing this recipe!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1700191333/ijhqblb6h2sizd8zrgdc.mp4

Experience the vibrant flavors of a vegan falafel salad with lemon tahini dressing, featuring a medley of fresh vegetables, fluffy quinoa, and genuine golden brown falafel pieces scattered throughout.

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Top 8 lemon tahini dressing recipes from across the web

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The most viewed lemon tahini dressing recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine