Chickpea, Tomato, and Cucumber Salad with Tahini Lemon Sauce

So I planted Sungold’s this year and, thanks to the abundance of sun and heat we’ve had this Summer, those babies grew up real fast. As I picked almost a pound of tomatoes off of the plant, I knew I wanted to throw them into a fresh simple salad. I also have this awesome local sheep’s milk feta that I’m really excited about. Sheep’s milk is much more digestible than cows milk which is great news for people like me!

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Chickpeas, cucumber, tomatoes, parsley and feta tossed in a creamy tahini lemon dressing…so light, fresh and simple. This salad is very adaptable. Feel free to add in some walnuts, olives, avocado or anything else you fancy. Don’t get too crazy though, the simplicity is what makes it so fantastic.

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Chickpea, Tomato and Cucumber salad with Tahini Lemon Sauce (serves 2-4)
For the sauce:
1/4 cup tahini
1/4 cup lemon juice
1/4 cup  olive oil
2 garlic cloves, minced
2 tsp white mellow miso paste
1 tsp maple syrup
For the salad:
1 cucumber
1 cup cherry tomatoes
1/2 cup chickpeas
1/4 cup chopped parsley
1/4 cup feta, crumbled
fresh ground black pepper

Directions:
1. Combine all of the ingredients for the sauce into a small bowl and whisk until uniformly combined.
2. Combine the cucumber, cherry tomatoes, chickpeas, parsley and feta in a large bowl. Pour sauce on top and mix until evenly coated. Serve and enjoy!

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