Protein packed, oil-free and low fat but still super thick and velvety creamy! This orange and tahini dressing is so good I have more than once considered just drinking the whole thing and not even bothering with salad making.
Ironically, salads can sometimes be a lot unhealthier than a regular main course. Nope, not even kidding. And I’m not trying to be clever and talk about snickers salad instead of a typical veggie bowl. Any salad made of perfectly healthy vegetables, nuts and fruits can turn it into a cholesterol, saturated fat and sodium filled meal within seconds.
How’s that? You probably guessed it already: it’s the dressing. By drowning your salad in ranch or blue cheese dressing, all of the efforts of having a healthy lunch or dinner are immediately thrown out of the window.
Don’t worry though; I don’t advocate eating a sad, dressing-less salad or just topping it with lemon juice and salt. Instead, you can have an amazingly flavorful, satisfying salad dripping with delicious orange and tahini dressing!
This scrumptious veggie sauce gets its creaminess and protein content from chickpeas! By blending a can of them with a bit of tahini, orange juice and a few other ingredients, you get an irresistible and incredibly healthy tahini dressing to top your veggies with.
It’s a great make-ahead recipe too! I like to make a big batch in one go and then have it ready in the fridge whenever I feel like a salad (which is pretty often :D). It stays fresh for about 4 days and you’ll only have to clean the blender once.
- 1 can (400-425g total, 240-265g drained weight) chickpeas including the brine*
- ½ cup (120ml) freshly squeezed orange juice (I got that much from 1 medium orange)
- 1 tablespoon (15ml) lemon juice
- ¾ teaspoon garlic powder (or raw garlic to taste)
- 3 (45g) tablespoons tahini (or more to taste**)
- ½ teaspoon salt (or more to taste)
- freshly ground pepper
- Drain the chickpeas but save the brine!
- Transfer all ingredients except for the brine to a blender and pour in about one half of the chickpea brine.
- Blend until super smooth. Add more of the brine if needed to get a thick, creamy consistency. I use ⅔ cup of brine for 1 and ⅓ cup chickpeas to get a thick dressing and ¾ cup brine for the same amount of chickpeas for a thinner dressing. You might need to adjust to the amount of chickpeas you have though.
- Adjust the saltiness and sourness to taste.
- Use right away or store in the fridge for up to 4 days.
**I used just 3 tablespoons, sometimes I even put in 2. But if you'd like a richer dressing, go ahead and add more.
View Orange & Tahini Dressing’s Nutritional Information
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