Balanced Salad with Tahini Dressing

Sharing is caring!

If you’re looking a flavorful, filling, and nourishing meal, try this balanced salad with tahini dressing! This is a complete meal that can be put together in under 30 minutes.

The tahini dressing is what really makes this salad pop! This creamy tahini dressing evenly coats the salad and enhances all the flavors.

What You Need:

For Tahini Dressing:

1/4 cup reduced sodium soy sauce or coconut aminos

2 tablespoons of tahini

1 clove of minced garlic

2 tablespoons unseasoned rice vinegar

2 tablespoons water

For salad:

one, 5-6 oz. bag of pre-washed baby spinach or other greens

2 cups cooked quinoa (I used Now Foods Tri-Color Quinoa)

1 can of garbanzo beans, drained and rinsed with water

12 oz. of shelled edamame

1 cup of shredded carrots

1/4 cup of dried cranberries, no added sugar (I buy mine at Trader Joe’s or you can order them on Amazon)

Tools:

Large salad bowl

Small bowl or Mason jar for dressing

1 baking sheet

colander

small pot

How to Make a Balanced Salad with Tahini Dressing

First, we need to roast the garbanzo beans. Roasting the garbanzo beans gives them a nutty taste and crunchy texture. It’s completely optional, but I feel it enhances the taste and feel of the salad.

Preheat the oven to 350 degrees.

Next, open the can of garbanzo beans and pour them into a colander to drain the liquid. Then, rinse the beans well under cold running water. This will reduce the garbanzo bean’s sodium content by about 40%!

After the beans are rinsed well, transfer them to a baking sheet. Dab them with a paper towel to remove excess water.

Once the oven is preheated, place the garbanzo beans in. Roast the garbanzo beans for at least 20 minutes. You can cook them for 30 minutes or more if you want them crunchier.

Next, prepare the quinoa according to the package instructions. After the quinoa is cooked, set it aside until ready to combine all the ingredients.

Prepare the tahini dressing next. Simply combine all the tahini dressing ingredients into a small bowl or Mason jar. Last, stir well until all the ingredients are combined and the texture is smooth.

Next in a large salad bowl, pour in the baby spinach leaves or other greens, shredded carrots, shelled edamame, roasted garbanzo beans, cooked quinoa, and dried cranberries. Drizzle the tahini dressing on the salad. Next, stir the salad until it is evenly coated with the tahini dressing. Finally, enjoy!

Balanced Salad with Tahini Dressing Variations

If quinoa is not your favorite grain, use a different grain. Brown rice, barley, farro, wild rice, or whole wheat couscous also work great.

Feel free to add any other veggies you enjoy. The more veggies the better! I will sometimes roast brussel sprouts or broccoli along with the garbanzo beans. Roasted veggies make a great addition to this salad.

Feel free to swap the garbanzo beans for any other type of bean. You can use pinto beans, black beans, kidney beans, or white beans instead.

Feel free to add or swap the edamame for tofu. If you would like, chop and roast tofu along with the beans.

You can swap the tahini for sesame seeds if you would like.

Balanced Salad with Tahini Dressing Storage Tips

Store leftover salad in a sealed and airtight container in the refrigerator. Use within 3 days.

Looking for another salad recipe? Check out my Kale and White Bean Salad with Pumpkin Seed Pesto Dressing next!

I love feedback! Please rate this salad and leave a comment.