Many a tomato cucumber salad has been carried to the church potluck. The Nashville Food Project inspired this recipe, as it serves a similar and more modern version of the classic salad at the Trinity United Methodist community meal.
Bowls of this dish hit the tables first, before the meal officially began, so before we had even finished plating platters of the main course, guests were already coming to the kitchen with empty bowls, asking for seconds. The many colors, variety of textures, and earthy yet bright tahini dressing make it an easy stunner.
Ingredients
- 1 pint (280 g) cherry tomatoes, halved
- 1 cucumber, halved and sliced, seeds removed
- 1 carrot, grated
- 1½ cups (245 g) canned chickpeas, drained and rinsed
- ¼ cup (60 ml) tahini
- 2 tablespoons lemon juice
- ¼ teaspoon sea salt
- 2 pinches sugar
- 2 shakes soy sauce
How to Make It
- In a medium bowl, combine the tomatoes, cucumber, carrot, and chickpeas.
- In a small bowl, combine the tahini, lemon juice, salt, sugar, soy sauce, and 2 tablespoons water.
- Add the dressing to the tomato mixture by the spoonful, tossing to coat. Serve it as you would any crisp salad—as a starter or alongside burgers, chicken, or steak.