This Antalya salad coats chickpeas in a tahini-lemon dressing for a creamy filling seaside classic.
14 min prep
Keeps the screen on · step-by-step guide · built-in timer
Loosen the tahini with the lemon juice and some water.
Mix the chickpeas and onion together.
Add the dressing and serve with parsley.
Ilık nohudu sığ servis tabağına yayın, tarator sosunu üzerine eşit gezdirin; ezmeden hafif harmanlayın.
Üstüne ince doğranmış kırmızı soğan ve maydanoz serpin; 5 dakika oda sıcaklığında dinlendirip servis edin.
💡 Tip: Adding the water little by little gives the tahini dressing a shinier, silkier texture.
🍽️ Serving suggestion: Serve cold.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~242
kcal calories
10
g protein
24
g carbs
12
g fat
6.2g
Sugar
9.2g
Fiber
312.2mg
Sodium
1.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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