#CucumberChickpeaBraaiSalad #TahiniCuminDressing #BraaiRecipe
Cucumber and Chickpea Braai Salad with Tahini-Cumin Dressing
This delicious vegan braai salad is made with crunchy cucumbers, chickpeas, and a flavorful tahini-cumin dressing. The flavors combine to make a unique and delicious dish that is perfect for any summer BBQ.
- 2 cucumbers, diced
- 1 can of chickpeas, drained and rinsed
- 1 red onion, diced
- 1/4 cup of parsley, chopped
- 2 cloves of garlic, minced
- 1/4 cup of tahini
- 1/4 cup of lemon juice
- 2 teaspoons of ground cumin
- Salt and pepper to taste
- Olive oil for grilling
- Heat the grill to medium-high heat (180°C).
- Combine the cucumbers, chickpeas, red onion, parsley, and garlic in a large bowl. Set aside.
- In a medium bowl, whisk together the tahini, lemon juice, cumin, salt, and pepper. Set aside.
- Brush the grill with olive oil. Grill the cucumber and chickpea mixture for 2-3 minutes, stirring occasionally, until slightly charred. Remove from the grill and place back in the bowl.
- Pour the tahini-cumin dressing over the grilled vegetables and mix until everything is well-coated. Taste and adjust seasoning, if needed.
- Serve the salad warm or chilled, and enjoy!
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.