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• Dietary Information: This recipe is vegan, gluten-free, rich in protein and fiber.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. It is also excellent for meal prep and often tastes even more intense the next day!
• Serving Suggestions (Main Course): Serve generously in warm pita pockets, flatbreads or wraps, filled with fresh romaine lettuce, crunchy cucumber slices, and juicy tomato cubes. A pinch of sumac or some hot sauce can work wonders here. For a low-carb option, serve in large lettuce leaves like endive or chicory. It also tastes great on toasted sourdough bread or crispy crackers as a hearty spread.
• Serving Suggestions (Side Dish): This salad is an excellent accompaniment to grilled vegetables (like zucchini or eggplant) or grilled halloumi. It also works wonderfully as part of a mezze platter, surrounded by hummus, baba ghanoush, pickled olives, and other fresh dips. It can also add depth and substance to a simple green salad.
• Variations for Additional Flavors and Textures: Experiment freely! Add chopped fresh mint, cilantro, or dill for an extra herbal note. A pinch of smoked paprika or cumin can give the salad a warm, earthy depth. For more crunch, stir in toasted sunflower seeds, pumpkin seeds, or coarsely chopped almonds. Finely diced bell peppers, grated carrots, or even cooked sweet potato cubes can provide extra sweetness and nutrients. A handful of dried cranberries or finely diced apples introduce a surprising sweet-sour component. If you like it spicier, stir in a pinch of cayenne pepper or finely chopped chilies. For an even creamier consistency, mix a spoonful of vegan yogurt into the dressing. A few pickled jalapeños can add a spicy kick that harmonizes wonderfully with the tahini.
• Allergy Information: Please check the ingredients for possible allergens and consult a health professional if in doubt.