Cooked - Tahini Ramen Salad

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Tahini Ramen Salad

1.0

12 ounces dry ramen noodles (or four 3-ounce individual packages, seasoning packets discarded reserved for another use)

6 tablespoons tahini

6 tablespoons extra-virgin olive oil

¼ cup distilled white vinegar

2 tablespoons minced ginger

2 tablespoons sweet miso

1 tablespoon minced garlic

Kosher salt and black pepper

1 (15-ounce) can chickpeas, rinsed

4 cups thinly sliced vegetables (such as yellow bell pepper, cucumbers, radishes and snap peas)

½ cup thinly sliced scallions

In a medium pot of boiling water, cook the ramen noodles according to package directions until al dente. Drain, rinse under cold water until cool, then drain well; transfer to a large bowl.
In a small bowl, combine tahini, oil, vinegar, ginger, miso, garlic and cup of water. Season with salt and pepper and whisk until smooth.
Add cup of the dressing to the noodles, season and toss to coat. Add chickpeas, sliced vegetables, scallions and remaining dressing; season and toss to coat. Serve at room temperature or chilled.

Course🍽️Main Course

Diets🌱Vegan...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 48 weeks ago

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