Potato & chickpea salad with tahini dressing
A Middle Eastern lunch for the galley that copes with rough seas, about 15 min hands-on.
- Lunch
- Middle Eastern
- ⏱ 15 min
- 🌊 Sea tolerance 5/5
- 🪨 Bare bones
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Potato720 g (≈ 3.5 potatos) (180 g (≈ 1 potato))
- Canned chickpeas400 g (100 g)
- Tahini60 g (15 g)
- Lemon40 g (≈ 0.5 lemon) (10 g)
- Spring onion / scallion40 g (≈ 2.5 spring onions) (10 g (≈ 0.5 spring onion))
Method
- Boil the potatoes; cool and halve.
- Whisk tahini with lemon and a little water.
- Toss with chickpeas and spring onion.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in dry stores.
- Contains: Sesame — always check the labels of what you buy.
Per serving
🌾 Fibre-rich
- kcal
- 372
- protein
- 14 g
- fat
- 11 g
- carbs
- 59 g
- sugar
- 6 g
- fibre
- 12 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes