Fall Favorite Apple Tahini Salad


Written by Kelsey Myers, blog contributor

I love fall! I especially love all the delicious produce that comes along with the beautiful season. If you’re a little overwhelmed by the pumpkin flavored everything that comes out of the woodwork this time of year, try this apple tahini salad. The tartness of the granny smith apples mixes perfectly with the red bell peppers, and tahini dressing brings it all together to make a seriously satisfying lunch or dinner. This is also a great meal if you are currently seed cycling.

Photo by Kelsey Myers

Photo by Kelsey Myers

Apple Tahini Salad

Serves 4



  • 2 granny smith apples

  • 2 red bell peppers

  • 1 can of chickpeas, plain or roasted* (I use Eden Foods brand of canned beans)

  • 4 cups (or more) of kale/spinach mix

  • ¼ cup hemp seeds

Tahini dressing:

  • ⅓ cup tahini (I use the Whole Foods 365 brand of organic tahini)

  • 1 tbsp balsamic vinegar

  • 1 tbsp fresh lemon juice

  • ½ tsp garlic powder

  • ¼ tsp salt

  • Pinch of black pepper

  • ⅛-¼ cup water to thin


If you choose to use roasted chickpeas, preheat oven to 375 degrees Fahrenheit. Rinse and drain canned chickpeas. Dry chickpeas on an absorbent towel. To make chickpeas crispier, remove the outside skin before roasting. Place chickpeas on a baking sheet and lightly dress with oil of your choice (such as olive oil, avocado oil or coconut oil). Roast for about 30 minutes or to desired crispiness. If you’d like to add spices (cumin is my favorite!) it’s best to add the spices after the chickpeas have roasted and are still warm.  

While chickpeas are roasting, core and chop the granny smith apples into bite size pieces. Chop the red bell peppers into similar size pieces. Toss the apples and peppers with the greens. Mix your dressing together by whisking/shaking in a mason jar. Add the desired amount of dressing to salad and top with hemp seeds and roasted chickpeas.