High Protein Chickpea, Orange and Tahini Dressing
Try this High Protein Chickpea, Orange and Tahini Dressing recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- freshly ground pepper
- 1/2 teaspoon salt (or more to taste)
- 1 can (400-425g total 240-265g drained weight) chickpeas including the brine*
- 1/2 cup (120ml) freshly squeezed orange juice (i got that
- 1 tablespoon (15ml) lemon juice
- 3/4 teaspoon garlic powder (or raw garlic to taste)
- 3 (45g) tablespoons tahini (or more to taste**)
- Carbohydrate 0.02126578125 g
- Cholesterol 0 mg
- Fat 0.0010696875 g
- Fiber 0.0086953125 g
- Protein 0.00359296875 g
- Saturated Fat 0.0003215625 g
- Serving Size 1 1 Serving (0g)
- Sodium 0.0144375 mg
- Sugar 0.01257046875 g
- Trans Fat 4.59375000000001E-05 g
- Calories 0 calories
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 â…” cup of brine for 1 and â…“ 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.
