Vegan Crane Salad

Instructions

1. Step 1

   Whisk the tahini, lemon juice, olive oil, water, garlic, salt, and black pepper in a small bowl until smooth and pourable.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 ml Extra Virgin Olive Oil, 4.0 gr Fine Salt, 8.0 gr Garlic, 1.0 gr Ground Black Pepper, 45.0 ml Lemon Juice, 60.0 gr Tahini, 30.0 ml Water

   Cookware: small bowl, whisk

2. Step 2

   Drain and rinse the chickpeas in a colander, then let them drain thoroughly.

   Timer: 2 min (fixed)

   Ingredients used: 480.0 gr Chickpea

   Cookware: colander

3. Step 3

   Prepare the mixed greens, cucumber, carrots, bell pepper, avocado, and scallions as specified.

   Timer: 15 min (fixed)

   Ingredients used: 200.0 gr Avocado, 120.0 gr Carrot, 200.0 gr Cucumber, 160.0 gr Mixed Salad Greens, 150.0 gr Red Bell Pepper, 40.0 gr Scallion

   Cookware: Chef Knife, cutting board

4. Step 4

   Place the prepared greens, chickpeas, vegetables, and avocado in a large bowl. Add the dressing and toss gently until evenly coated.

   Timer: 2 min (fixed)

   Cookware: large bowl

5. Step 5

   Sprinkle the sesame seeds over the salad and serve immediately.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 gr Sesame Seed

   Cookware: large bowl