Herby Saffron Chickpea Salad

A refreshing, protein rich summer salad finished with mint, dill, and green onion for a cooling dish that supports digestion, hydration, and mood.

Serves: 4

Prep Time: 15 minutes

Chill Time: 30 minutes (optional, for enhanced flavor)

Salad Ingredients:

• 1 jar Jovial organic chickpeas, drained and rinsed (about 2 cups)
  

• 2 Persian cucumbers, diced
  

• 2 green onions, thinly sliced (or ¼ small red onion, finely chopped)
  

• ¼ cup fresh dill, finely chopped
  

• ¼ cup fresh mint leaves, finely chopped
  

• Optional topping: crumbled sheep’s milk feta

Saffron Tahini Dressing:

• 2 tablespoons tahini

• Juice of 1 lemon
  

• 1 tablespoon olive oil
  

• 2 pinches saffron threads, crushed using a mortar and pestle and steeped in 2 tbsp warm water
  

• ½ teaspoon maple syrup or raw honey
  

• ¼ teaspoon sea salt, or to taste
  

• 1 small garlic clove, minced

 Instructions:

1. Make the dressing:
   

• Steep crushed saffron threads in 1 tbsp warm water for a few minutes until vibrant.
  

• In a bowl, whisk together tahini, saffron water, lemon juice, olive oil, sweetener, salt, and garlic (if using). Thin with additional warm water to desired consistency.
  

2. Assemble the salad:
   

• In a large mixing bowl, combine chickpeas, cucumber, green onion, dill, and mint.
  

3. Dress + chill:
   

• Pour dressing over salad and toss until evenly coated.
  

• Chill for 30 minutes for best flavor
  

4. Serve:
   

• Top with crumbled feta if desired, and enjoy cold or at room temperature.