Middle Eastern Salad Recipe with Homemade Tahini Sauce

This Middle Eastern salad recipe with homemade tahini sauce is the perfect fresh dinner for spring or summer. Also a great meal prep lunch!

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Are you a “salad for dinner” kind of a person?

For me it depends on the season…and of course, on the salad! In spring or summer (or let’s face it, fall here in Texas…) when the weather is warm, sometimes a salad just hits the spot.

This particular salad features simple ingredients like romaine, tomatoes and chickpeas. Fresh parsley and a completely delicious homemade tahini sauce elevate it to an entree-level salad though.

It’s vegetarian as written but if that’s not your thing, you could easily add some chicken or even lamb. Make sure to check out my suggestions for variations below the recipe!

What is the nutrition like in this Middle Eastern salad recipe?

You can probably tell just from glancing at the recipe that this makes for a nutrient dense meal. Personally though, I find it fun to know exactly what nutrients the food I’m eating provides. If you’re like me that way, here’s a run down of what the main ingredients from this middle eastern salad recipe offer, nutritionally speaking.

Tahini (Thiamine, Vitamin B6, Phosphorus, Manganese)

Tahini is made from sesame seeds, ground into a paste. Sesame seeds provide lots of healthy fats, which help make this salad filling enough to serve as an entree. An anti-inflammatory food, sesame seeds are particularly good for your bones as well as your brain.

Lemons (Vitamin C)

Just one lemon provides 51% of the daily recommended vitamin C. This is important not only to fight colds, but for long term health as studies show consuming produce with vitamin C helps prevent heart disease and stroke. Consuming lemons can also help protect against anemia and kidney stones.

Garlic (Beneficial Sulfur Compounds, Manganese, Vitamin B6, Vitamin C, Selenium)

Garlic has been used in homeopathic remedies for thousands of years and is thought to reduce the risk of heart disease, high cholesterol and some types of cancer. Eating garlic may also help prevent colds and other minor illnesses.

Scientists believe these substantial health benefits may stem primarily from garlic’s sulfur compounds such as allicin, diallyl disulfide and sallyl cysteine.

Olive Oil (Monounsaturated Fats, Antioxidants)

Due to the type of fat it contains, olive oil may reduce inflammation. It also reduces the risk of Alzheimer’s, stroke and heart disease. Make sure to get high quality extra virgin olive oil, as it retains more antioxidants and nutrients.

Romaine Lettuce (Vitamin C, Vitamin K, Folate, Calcium, Potassium)

Romaine lettuce is good for your bones, your immune system and your eye health.

Chickpeas (Calcium, Fiber, Iron, Folate, Phosphorus)

Chickpeas may help control blood sugar and lower cholesterol. Try to find BPA free cans when purchasing canned chickpeas (you can find these at Thrive Market (<< affiliate link) or Whole Foods).

Cucumbers (Vitamin K, Vitamin C, Potassium, Manganese, Magnesium)

As with many fruits and vegetables, eating the peel is essential to get the most nutrition from cucumbers. Studies show that cucumbers may help with blood sugar control. Cucumbers also have a super high water content and can help you stay hydrated.

Tomatoes (Vitamin A, Vitamin C, Vitamin E, Potassium, Antioxidants)

Packed with antioxidants, tomatoes may help reduce the risk of several kinds of cancer. Combining tomatoes with healthy fats, like those in tahini, boosts absorption of tomatoes’ phytochemicals!

Parsley (Calcium, Vitamin A, Vitamin C, Vitamin K)

Parsley is great for your immune system, eye health, bone health, heart health and blood sugar levels – pretty much everything!

Can I meal prep this entree salad?

Yes! This entree salad came straight from our meal prep meal plans, specifically from our Super Fast menu. This means the meal prep will be minimal and quick!

To prep ahead, dice the cucumber and chop the parsley. Toss together the romaine, chickpeas, cucumber, tomatoes and parsley and store in fridge.

Next, make the tahini sauce and store in the fridge.

When you’re ready to eat, let the tahini sauce come to room temperature, drizzle it over the salad and enjoy!