Tahini Piyaz Salad
A creamy, tangy Turkish-inspired bean salad with cannellini beans, fresh veggies, and a rich tahini dressing. Vegan, protein-packed, and perfect for lunch, dinner, or a mezze spread.
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.