Chickpea and Tahini Salad

 400 g canned chick-peas, rinsed, drained 

 1 red onions, thinly sliced 

 2 tomatoes, seeds removed, chopped 

 2 tablespoons coriander leaves, chopped 

 2 tablespoons mint leaves, chopped 

 3 tablespoons tahini 

 1 garlic cloves, crushed 

 60 ml lemon juice 

 2 tablespoons water 

 

Directions:

 

Place chickpeas, onion, tomato, coriander, and mint in a bowl. 

In a separate bowl, whisk tahini, garlic, lemon juice and water until you have a loose dressing. 

Toss salad with dressing.