Mediterranean Chopped Salad With Lemon Tahini [Whole 30, Paleo, Vegan]

Y'all! This. Chopped. Salad. So simple, yet somehow... life-changing?

I've recently come to the realization that tahini has turned my world upside down. If you're anything like me, growing up tahini was that mystical, delicious ingredient mostly associated with hummus and nothing else. But recently I've found out it's SO much more on its own and so dynamic when it comes to dressing up salads, veggies, and more.

On a recent visit to New York City, Malik and I had an amazing chopped salad with tahini and lamb kebab, so this salad recipe draws large inspiration from that. The more you taste, the more you know! And best part--- only takes a few minutes to throw together. Enjoy! Serves 2.

Salad:
1 medium cucumber, seeds removed, diced
3 medium tomatoes, seeds removed, diced
1 medium onion, diced
2-3 tablespoons finely chopped parsley

Lemon Tahini:
2 tablespoons tahini
Juice of one lemon
Splash of water
Salt, pepper and garlic powder-- to taste

Optional:
Grilled chicken
Crumbled feta cheese

Directions:
Whisk together tahini and lemon juice until you have a thick paste. Add water, tablespoon at a time, until you have a thin dressing consistency. Add salt, pepper and garlic powder to taste. Set aside.

Add all chopped vegetables and parsley and toss to combine. Divide between two bowls and top with tahini sauce and optional feta and protein of choice. Mix to combine and enjoy!