Uploaded March 2025 | Updated September 2026, 3 weeks ago
Maple Mustard Tahini Salad👇🏼😍 Roasted spiced zucchini, crunchy chickpeas, parsley, kale, avocado, red onion, sesame with a creamy tahini dressing. It’s wholesome, easy and delicious!
If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch! Don’t forget to follow @tessbegg for more recipes🌿
Serves 2
Zucchini and chickpeas:
2 medium/large zucchini, diced
420g can chickpeas, drained, rinsed and pat dry
Drizzle of olive oil to coat it all
2.5 tsp ground smoked paprika
2.5 tsp ground cumin
1/4 tsp ground coriander
2 tsp garlic powder
1/4 tsp cinnamon
1/4 tsp turmeric powder
Generous pinch of salt and pepper
Maple Mustard tahini:
2.5 tbsp hulled tahini
2.5 tbsp lemon juice
1/2 tbsp maple syrup
1/2 tsp dijon mustard
Pinch of salt
1/2-1 tbsp water (varies depending on your tahini thickness)
Other:
2 tbsp sesame seeds
1 avocado, sliced
3 cups chopped kale
1 cup chopped parsley
1/2 lemon
Olive oil
1/2 red onion, sliced
Preheat oven to 200°C/390°F. Add the zucchini and chickpeas on a baking tray (or separate trays). Add the olive oil and seasonings and toss to coat, spread out evenly. Place in the oven and bake for 30-35 minutes.
In the meantime, add the kale and parsley to a bowl along with juice from 1/2 lemon, drizzle of olive oil and small pinch of salt. Massage with clean hands to soften.
Add the dressing ingredients in a bowl whisk until creamy. Using an electric hand whisk (milk frother) is helpful too!
To assemble, add the leafy greens, zucchini, chickpeas, avocado, onion and sesame seeds in a bowl. Pour over the dressing and toss. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
Maple Mustard Tahini Salad👇🏼😍 Roasted spiced zucchini, crunchy chickpeas, parsley, kale, avocado, red onion, sesame with a creamy tahini dressing. It’s wholesome, easy and delicious!
If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch! Don’t forget to follow @tessbegg for more recipes🌿
Serves 2
Zucchini and chickpeas:
2 medium/large zucchini, diced
420g can chickpeas, drained, rinsed and pat dry
Drizzle of olive oil to coat it all
2.5 tsp ground smoked paprika
2.5 tsp ground cumin
1/4 tsp ground coriander
2 tsp garlic powder
1/4 tsp cinnamon
1/4 tsp turmeric powder
Generous pinch of salt and pepper
Maple Mustard tahini:
2.5 tbsp hulled tahini
2.5 tbsp lemon juice
1/2 tbsp maple syrup
1/2 tsp dijon mustard
Pinch of salt
1/2-1 tbsp water (varies depending on your tahini thickness)
Other:
2 tbsp sesame seeds
1 avocado, sliced
3 cups chopped kale
1 cup chopped parsley
1/2 lemon
Olive oil
1/2 red onion, sliced
Preheat oven to 200°C/390°F. Add the zucchini and chickpeas on a baking tray (or separate trays). Add the olive oil and seasonings and toss to coat, spread out evenly. Place in the oven and bake for 30-35 minutes.
In the meantime, add the kale and parsley to a bowl along with juice from 1/2 lemon, drizzle of olive oil and small pinch of salt. Massage with clean hands to soften.
Add the dressing ingredients in a bowl whisk until creamy. Using an electric hand whisk (milk frother) is helpful too!
To assemble, add the leafy greens, zucchini, chickpeas, avocado, onion and sesame seeds in a bowl. Pour over the dressing and toss. Enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
