Tahini Piyaz Salad
If you love hearty salads that feel satisfying enough to be a meal, this Tahini Piyaz Salad deserves a permanent place in your recipe rotation. Creamy, tangy, fresh, and deeply nourishing, this Turkish-inspired white bean salad transforms simple pantry staples into something truly special.
Piyaz is traditionally a Turkish bean salad made with white beans, onions, and a sharp lemony dressing. In some regions of Turkey, especially Antalya, tahini is added, turning the dressing into a rich, velvety sauce that clings beautifully to the beans. This tahini version is the one I keep coming back to — it’s bold yet balanced, rustic yet elegant, and perfect for both everyday meals and entertaining.
This salad is naturally vegan, gluten-free, protein-rich, and incredibly versatile. It works as a main dish, a side, or part of a mezze spread, and it somehow tastes even better after it sits for a while. If you enjoy bean salads that are anything but boring, you’re going to love this one.
What Is Piyaz?
Piyaz is a classic dish found throughout Turkey, with regional variations. At its core, it’s a white bean salad, typically made with:
- Cooked white beans
- Thinly sliced onion
- Lemon juice or vinegar
- Olive oil
- Salt
In some regions, especially southern Turkey, tahini is added to the dressing, which transforms the salad entirely. The tahini version is richer, creamier, and more filling — almost like a cross between a salad and a dip.
Traditionally, piyaz is served alongside grilled dishes, but this tahini version easily stands on its own as a complete plant-based meal.
Ingredients for the Tahini Piyaz Salad
For the Tahini Dressing
This dressing is the heart of the salad — creamy, tangy, and perfectly balanced.
- Tahini (1/3 cup) – Use a good-quality, runny tahini for best results
- Fresh lemon juice (from 1 lemon) – Adds brightness and acidity
- Garlic (2 cloves, minced) – Sharp and aromatic
- Olive oil (1 tablespoon) – Rounds out the dressing
- Salt (1/2 teaspoon) – Enhances all the flavors
- Wine vinegar (1 tablespoon) – Adds depth and extra tang
- Water (1/3 cup) – Helps emulsify and thin the dressing
For the Salad
Simple, fresh ingredients that let the dressing shine.
- Cannellini beans (2 cans, drained and rinsed)
- Fresh parsley (1/2 cup, chopped)
- Red onion (1 small, thinly sliced)
- Red bell pepper (1/2, finely chopped)
- Large tomato (1, diced)
- Olive oil, for finishing
Serving Suggestions
Tahini piyaz salad is incredibly versatile. Serve it:
- As a main dish with warm pita or flatbread
- Alongside grilled vegetables
- As part of a mezze platter with hummus and olives
- Next to roasted potatoes or rice dishes
- Stuffed into wraps or sandwiches
It’s also perfect for picnics, potlucks, and meal prep.
Make It Your Own: Variations
- Add spice: A pinch of chili flakes or Aleppo pepper
- Add crunch: Toasted pine nuts or walnuts
- Add greens: Arugula or baby spinach
- Add sumac: For extra tang and authenticity
- Make it extra garlicky: Add one more clove
This salad is forgiving and adapts beautifully.
Storage & Meal Prep Tips
- Store in an airtight container in the fridge
- Keeps well for 3–4 days
- Flavors improve as it sits
- Stir before serving and add a splash of water or lemon if needed
If making ahead, you can keep the dressing separate and mix before serving, though it’s not strictly necessary.
Frequently Asked Questions (FAQs): Tahini Piyaz Salad
Is piyaz traditionally vegan?
Classic piyaz is often vegan, though some versions include eggs. This tahini version is naturally 100% plant-based.
Can I make this salad ahead of time?
Yes! This salad actually tastes better after resting. Make it up to 24 hours in advance for best flavor.
Can I use dried beans instead of canned?
Absolutely. Cook about 1 1/2 cups dried white beans until tender, then cool completely before using.
What if my tahini dressing is too thick?
Add water 1 tablespoon at a time and whisk until smooth and pourable.
Can I skip the vinegar?
You can, but the vinegar adds depth. If skipping, add a little more lemon juice to balance the tahini.
Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free.
How long does it last in the fridge?
Up to 4 days, stored airtight.
Can I freeze it?
Freezing is not recommended, as the tahini dressing can separate and change texture.
What can I serve with tahini piyaz?
Warm bread, roasted vegetables, rice dishes, or as part of a mezze spread.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Tahini Piyaz Salad
Ingredients
For the Dressing:
- 1/3 cup tahini
- Juice of 1 lemon
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1 tbsp wine vinegar
- 1/3 cup water
For the Salad:
- 2 cans cannellini beans drained and rinsed
- 1/2 cup fresh parsley chopped
- 1 small red onion thinly sliced
- 1/2 red bell pepper finely chopped
- 1 large tomato diced
- Olive oil for drizzling
Instructions
- In a bowl, whisk together tahini, lemon juice, garlic, olive oil, salt, and wine vinegar. Slowly add water until smooth and pourable.
- In a large bowl, combine beans and the dressing.
- Then layer the parsley, red onion, bell pepper, and tomato on top of the beans.
- Drizzle a little olive oil on top and let the salad sit 10–15 minutes before serving to let flavors meld.
