Lemon tahini courgette salad is a delicious and easy to make vegan side dish that's ready in 20 minutes! This raw salad features crisp slices of courgette, sweet cherry tomatoes, tender artichoke hearts, and protein-packed chickpeas tossed in a light lemon tahini dressing!
First, slice and quarter the courgettes, halve the cherry tomatoes and zest the lemon. Before you roughly chop the artichoke hearts, gently squeeze each one over the sink to release any excess juice.
Next, rinse and drain the canned chickpeas. Add the zucchini, tomatoes, chickpeas and artichokes to a large mixing bowl.
Add 1 tbsp tahini, 1 tbsp dijon mustard, 2 tbsp lemon juice, 1 tsp maple syrup, ½ tsp garlic powder, ¼ tsp sea salt, and ¼ tsp black pepper to a small bowl. Whisk it together until the dressing is smooth and creamy. If the sauce is too thick, add a splash of water (up to 1 tbsp) to thin the sauce.
Pour the sauce over the vegetables in the bowl and toss to combine until everything is coated evenly with the dressing. Garnish with a little bit of lemon zest.
You can enjoy the salad immediately or you can pop it into the fridge to chill for 30 minutes if you prefer it to be cold.
You can make this salad one day in advance, but I recommend to prep the salad right before you want to enjoy it for the best fresh flavor.
If your tahini is very thick, add a splash of water (up to 1 tbsp) to thin the sauce.
Use fresh tomatoes, canned tomatoes will not taste good in this salad. However, you can use canned artichokes and chickpeas because it won't impact the flavor.
Gently squeeze each artichoke heart to release any excess juice out before you add it to the salad so it won't make your salad watery.
Garnish the salad with fresh lemon zest for extra flavor.
Store leftover salad in the fridge for 1-2 days, do not freeze it. Try to enjoy it quickly because the zucchini and tomatoes will soften and the sauce gets a little watery.