Featured, Salads
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Mediterranean Salad + Herby Tahini Dressing

One of the greatest pleasures of my travels around Mediterranean countries like Spain, Monaco, Malta, Israel, Turkey, Italy, and Morocco was the way that every meal started with a refreshing, crisp flavor packed salad.

Recently, it has been a practice that I’ve been trying to incorporate more into my meals by preparing a beautiful salad as a side or main dish. This recipe is inspired by the rich, hearty, and smoky flavors found in Mediterranean cooking–and seriously, I’ve made this salad 5 times in the last week already! I hope that it is a testament to you that salads don’t have to be boring and can be truly satisfying.

Chefchaouen, Morocco, 2017

Mediterranean Salad + Herby Tahini Dressing

▸ Vegan, Jain, Vegetarian, Gluten-free

Makes: 2-4 servings
Total Time: 10 minutes



Herby Tahini Dressing:

1/2 cup tahini
Juice of 1 lemon
1 tbsp olive oil
1 tbsp Italian seasoning
salt and pepper to taste
Water to thin to desired consistency

Paprika Roasted Chickpeas

1 cup of chickpeas (cooked or canned)
2 tbsp smoked paprika
1 tbsp olive oil

Salad Ingredients:

1 head of romaine, rinsed and chopped 
1 large avocado, diced 
2 Persian cucumbers, chopped or sliced 
1 cup cherry tomatoes, sliced 
Paprika roasted chickpeas (as above)
1/2 cup kalamata olives 
1/2 cup grilled marinated artichokes (I found these packaged at Trader Joes, but you can also grill your own and marinate in olive oil with Italian seasoning) 
2 tbsp pumpkin seeds 
Dukkah (garnish)
Pita chips (garnish, optional)


Over a stove top, roast chickpeas in a pan for 5-7 minutes on medium heat in 1 tbsp olive oil until golden brown. To a bowl, add your paprika. Once chickpeas are done, toss them into the bowl with paprika and coat evenly. Allow chickpeas to cool before adding to salad.

For the dressing, simply whisk together all ingredients, adding splashes of water as needed to achieve desired consistency. This dressing keeps well in the fridge for at least a couple weeks, but I doubt you’ll have much left by that point 😉

To assemble the salad, simply toss all the ingredients into a bowl and mix well. Top off with the herby tahini dressing and a pinch or two (or three!) of dukkah as a garnish! You could also top off with some crushed pita chips for a little more crunch.

This salad keeps well in the fridge for a day (without dressing), but is best eaten fresh! You could also toss in some couscous if you want to turn it into a meal itself.

  • Creamy, Dreamy, Garlic-free Hummus

    December 26, 2018 by

    Happy Holidays! I hope that those celebrating had a wonderful Christmas and are enjoying plenty of delicious, wholesome plant-based foods over the holidays. As these weeks are often packed with sweet treats and indulgent potlucks, keeping up with a balanced diet is tough! So over the next few posts, I wanted to share some recipes to make eating healthy during the holiday season a little bit easier. Hopefully, it also helps kickstart some of those 2019 resolutions! And hummust be honest, they are quite delicious 😉 Today’s recipe is for traditional hummus–a staple snack in my kitchen for several reasons: Chickpeas are loaded with nutrients! They are an excellent vegan source of protein and fiber–allowing you will stay fuller longer and hopefully, less likely to reach for unhealthy snacks. Making hummus from scratch is SO easy: gather your ingredients and toss it in a blender or food processor. Store it in the fridge in an air-tight container and it should stay good for 4-7 days. Alternatively, I’ve read that you can also freeze hummus for… Read more

  • Vegan Tofu Scramble & 5-minute Roasted Corn Salsa | Breakfast Burritos!

    May 29, 2017 by

    Happy Memorial Day! So maybe you’re sleeping in on your extra day off, or getting ready for a lunch picnic with friends. Here is a super easy, quick, and protein-packed recipe from the live webinar I did with Young Jains of America on Compassionate Cooking (video tutorial coming soon on my YouTube channel, so subscribe here!) that will help you kickstart your day: Vegan Tofu Scramble with Roasted Corn Salsa Prep Time: 10 minutes & Cooking Time: 20 minutes Servings: 4 Tofu Scramble: 1 8-oz block tofu, extra firm- drained and crumbled olive oil ½ green chili or jalapeno ½ red/yellow/green bell pepper, sliced thin 2 cups greens (kale or spinach) ½ cup black beans 1 small zucchini chopped 2 stalks chopped celery A handful of cherry tomatoes, sliced in half ½ cup chopped cilantro (or parsley if you don’t like cilantro) Juice of 1/2 a lemon Hot sauce (Choluda and Tabasco are Jain-friendly!) Spice Paste ½ tsp cumin ½ tsp paprika ½ tsp turmeric ½ tsp sea salt Dash of Asafoetida powder (Hing) ~3 tbsp water to make sauce Sliced… Read more

  • LIVE Webinar + Cooking Demo: TODAY!

    May 27, 2017 by

    It’s a 3-day weekend and I’ve got something AWESOME in store for your afternoon today… Pinki’s Palate will be LIVE today for a free cooking webinar on Compassionate Cooking with Pinki’s Palate <<< RSVP here and head to the Young Jains of America site for the live stream at 3 pm EST on May 27th, 2017! This webinar is for anyone interested in pursuing a healthy, compassionate lifestyle through a plant-based diet. We’ll cover simple cooking tips, how to shop healthy and stock a Jain kitchen, demo some easy recipes, and answer your questions! We look forward to seeing you there. In the meantime, here is a little trailer to get you excited about cooking Thanks for all of the support and please subscribe to my YouTube channel!

  • Coconut Chickpea Pumpkin Curry

    December 10, 2019 by

    With fall upon us and winter around the corner, choosing seasonal foods with a warming touch is a wholesome way to fill your heart and soul with some plant-based goodness. I shared this dish at a Friendsgiving party this year and the bowl was scraped clean! It’s quick, packed with Far East-inspired flavors, and will definitely be on my list of go-to potluck/holiday party dishes for a long time! Vegan Coconut Chickpea Pumpkin Curry ▸ Vegan, Jain, Vegetarian, Gluten-free Makes: 4-6 servingsTotal Time: 15 minutes prep, 20 minutes cook Ingredients: ⠀ 1 can full fat coconut milk⠀ 1 can pumpkin purée ⠀ 1 small zucchini, chopped ⠀ 1/2 medium cauliflower, chopped into florets⠀ 1 cup butternut squash, cubed⠀ 1 cup chickpeas ⠀ 1 medium red bell pepper, cut into strips⠀ Coconut oil⠀ Juice of 1 lemon⠀ 2 tbsp yellow curry spice (DIY recipe below) 2 bay leaves 1 tsp asafetida powder⠀ Cilantro, cashews or pumpkin seeds to garnish⠀ Homemade Yellow Curry Spice Mix: 1 tsp turmeric 3 tsp ground coriander 2 tsp ground cumin 2 tsp… Read more

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This entry was posted in: Featured, Salads


I am a Board Certified Physician Assistant with a passion for helping others achieve their optimal health through a plant-based lifestyle. On this blog, I share simple recipes, wellness tips, and ways to practice compassionate living rooted in Jain values of non-violence, non-attachment, and non-absolutism.


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