Chickpea, Tomato, Cucumber Salad with Tahini Lemon Sauce

Chickpea, Tomato, Cucumber Salad with Tahini Lemon Sauce

Serves 4

Sauce Ingredients:

  • ¼ cup tahini
  • ¼  cup lemon juice (about 2 lemons)
  • ¼ cup extra virgin olive oil
  • 1 garlic clove, minced
  • 2 tsp miso paste*
  • 1 tsp maple syrup
  • Fresh ground black pepper, to taste

Salad Ingredients:

  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved (or 1 large tomato, chopped)
  • 1 cup chickpeas
  • ½ cup parsley, chopped
  • ½ cup sheep’s milk feta (or any other kind of feta)
  • ½ cup walnuts (optional)


Combine all of the sauce ingredients into small bowl and whisk until uniform.

Combine the cucumber, tomatoes, chickpeas, parsley and feta into a large bowl. Pour dressing on top and mix until evenly coated. Top with additional feta and parsley and finish with fresh ground black pepper.

*If omitting miso paste, make sure to add salt, to taste.

Recipe and photo courtesy of Natalie Bickford.

Avocado Cucumber Gazpacho


  • 2 avocados, pit removed
  • 1 cucumber, peeled
  • 1/4 red onion, chopped
  • 1 garlic clove, halved
  • 3/4 cup unsweetened coconut milk
  • 3/4 cup plain yogurt
  • 1 cup water
  • 1 lime, juiced
  • 1/2 teaspoon cumin
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon cayenne
  • Lime wedges, for topping
  • Chopped cilantro, for topping


Place all of the ingredients except the toppings into a food processor or high-powered blender. Puree/blend until smooth

Store in the fridge until chilled. Garnish with cilantro and a squeeze of lime.  Optional: Sprinkle a generous amount of cayenne on top for some extra heat)

Recipe adapted by Natalie Bickford.