We’ve made it past the halfway point of the week and the holidays are getting closer. These two snuggle buddies are ready.
With the holidays comes our department holiday potluck and white elephant gift trade. I have a love/hate relationship with potlucks, I tend to over stress about what to bring bordering on I want it to be a vegan dish that impresses meat-heavy eaters to eff that, we need more healthy options after seeing the sign up sheet. The later won out this year with a dessert contest and too many meat dishes on the list, I decided on a salad which is a world of possibilities as long as it’s a hearty main dish for me. For that you can’t go wrong with chickpeas and tahini.
Instead of another leafy green salad, I created a kicky and strong garlic dressing recipe loaded with fresh herds and miso paste for a simple, but hearty combination of carrots, chickpeas, corn, and peas.
Super Garlic Tahini Dressing
- ¼ cup tahini
- 2 tbsp. lemon juice
- 2 cloves garlic
- 2 tbsp. fresh parsley
- 1 tbsp. miso paste
- 2 tbsp. minced onion (or onion powder)
- Dash of cayenne (optional)
- 1/4 cup water as needed
Place all ingredients in a high speed blender and blend to a smooth and creamy texture. Serve and enjoy. Use as a dressing, dip, or sauce. Makes 4 servings.
The texture of this recipe is very thick and rich, perfect for coating with flavor.
The dressing worked great with chickpeas for a heartier veggie option that I actually got compliments on.
It surprised me how many co-workers said they usually don’t eat/like chickpeas, but liked this. I could live off of chickpeas I think! So cheap and easy to work with.
Anyway, the vegan options ended up not being shabby at the potluck from my salad, to another kale salad, fresh fruit and veggies, and a tasty maple roasted sweet potato salad that was store bought, vegan, and good.
Add some simple and powerful garlic flare to your whole plant foods with this recipe!