“Crisper” Chopped Salad with Tahini Dressing: 1/4 cup lemon juice. 2 tbsp olive oil. 2 tbsp tahini paste. 2 cloves garlic, minced. 1/2 tsp each ground cumin and sea salt. 4 cups any combination chopped ‘crisper’ vegetables, such as celery, cucumbers, carrots, fennel, cabbage, radishes, broccoli and/or cauliflower. 1 cup halved grape tomatoes. 1 can chickpeas drained and rinsed. Directions: Whisk together lemon juice, oil, tahini paste, garlic, cumin, and salt. Toss with chopped “crisper” vegetables, tomatoes and chickpeas. Tip: Substitute chickpeas with lentils, and for a little spice, add a pinch of cayenne to dressing. Sprinkle salad with za’atar seasoning.