Salads & Appetizers

Chickpea Celery Tahini Salad

Chickpea Celery Tahini Salad

A simple, fresh and healing salad.
An excellent substitute for mayonnaise type salads.
Prep Time 30 minutes
Course Appetizer, Salad, Side Dish, Snack
Servings 6 people


  • large bowl,cutting board,knife,food processor ; optional - sturdy potato masher


  • 2 cans chickpea in water (organic or without additives)
  • 2 stalks celery finely chopped
  • 1 piece large red onion finely chopped
  • 2 pieces large clean white mushrooms finely chopped
  • 4 tbsp tahini
  • 1 big lemon juiced
  • 5 tbsp lukewarm water
  • ½ tsp ground pepper
  • ¾ tsp salt
  • 1 bunch dill finely chopped


Let's make tahini dressing

  • In a a bowl mix 4 tbsp tahini with lemon juice and after you obtain a light color paste add the lukewarm water and mix well with a small whisk preferably.
  • Add salt,pepper maybe some chilli flakes too.Set aside.

Let's make the salad:

  • Pour the chickpeas into a sieve and rinse very well under the faucet.
  • Work in 2 batches since we have 2 cans of chickpeas.Add ½ of the chickpeas in a food processor and pulse,you don't want to make hummus, just to break them down.You will prefer to smash the remaining whole chickpeas with a fork then to process them too much.
    Repeat with the remaining chickpeas.Then use a fork and break down the remaining whole chickpeas.It's important for the texture of the salad.It's suppose to resemble tuna salad.
    Alternatively, if you don't have a food processor you can use a potato masher,preferably a sturdy one.
  • Add the finely chopped celery stalks ,mushrooms and the red onion.Mix well then add dill, incorporate well.
  • Finely add the tahini dressing and mix until you have nice smooth and crunchy mixture.Taste add season according to your preference.
  • Serve immediately or keep in the fridge for 3-4 days
  • Enjoy!

To make cashew mayonnaise as an alternative to tahini sauce:

  • Soak 1/2 cup cashews overnight in cold water or 4 hours in hot water
  • Blend soaked cashews with
    water - should be the at the same level as the cashews in the blender
    2 tbsp lemon juice,
    1/2 tsp Himalaya salt,
    1/4 tsp mustard powder,
    1 tbsp soy sauce or white miso paste (optional)


  • The original recipe does not include mushrooms but I personally think they are a great addition to this salad.
Keyword appetizer, celery, chickpea, dill, raw, red onions, salad, tahini

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