Description
Rudy’s Sunshine Salad is a fresh, vibrant salad made with crisp cucumbers, crunchy celery, protein-packed chickpeas, and fresh cilantro tossed in a creamy lime tahini dressing. This easy Sunshine Salad comes together in just 15 minutes, making it perfect for healthy lunches, meal prep, potlucks, and light dinners.
Ingredients
Scale
For the Dressing
- 2 limes (zest from 1 lime and juice from both)
- 1 tsp salt
- ¼ cup tahini
- ¼ cup extra virgin olive oil
For the Salad
- 1 (14 oz) can chickpeas, drained and rinsed
- 2 medium cucumbers, cut into bite-sized pieces
- 5 celery stalks, diced
- ½ cup fresh cilantro, finely chopped
Instructions
- In a medium bowl, add the zest of 1 lime and the juice from both limes.
- Whisk in the salt, tahini, and olive oil until smooth and creamy.
- In a large mixing bowl, combine the drained chickpeas, diced cucumbers, diced celery, and chopped cilantro.
- Pour the dressing over the salad ingredients.
- Toss well until everything is evenly coated.
- Serve immediately or chill in the refrigerator before serving.
Notes
- For extra flavor, let the salad chill for 20–30 minutes before serving.
- Add avocado for extra creaminess.
- If the dressing becomes too thick, whisk in 1–2 tablespoons of water.
- Fresh parsley can be substituted for cilantro.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 220 Kcal
- Sugar: 4 g
- Sodium: 440 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg