Sesame King Tahini Review and Giveaway

Let’s talk about one of my all time favorite ingredients to use in the kitchen.

When I was little, I probably would have said that my favorite “ingredient” was pop-tarts or any kind of sugary cereal.

Boy, have I come a long way.

I use this ingredient practically every day.

It’s tahini, otherwise known as sesame seeds that are pulverized to form a creamy, smooth, seed butter.

It’s used a ton in Middle Eastern cooking.

I use it to make hummus, salad dressings, and as a little sauce for my vegetables.

It can also be used to make baba ghanoush and halvah.

So, when I was contacted by Sesame King to sample some of their tahini flavors…I was floooored!

Seasame King Tahini is made from only the purest, natural, sesame seeds.

It’s also gluten-free and Non-GMO!

It’s absolutely delicious on bread, right from the jar, and the perfect addition to your favorite recipe.

I chose to try the Roasted Tahini and Garlic Tahini flavors.

Sesame King also offers flavors such as Light Roast, Honey, Cajun, and Tomato Basil.

Seriously, I wanted to try them all after my experience with the roasted and garlic flavors.

The garlic flavor was perfectly seasoned, not overpowering at all and added the perfect flavor to my garlic hummus, without actually having to add more garlic.

I used the roasted flavor to make my chickpea salad which was absolutely life changing!


These little delicate chickpeas are paired with zesty red onion


and tossed in a creamy, tangy, apple cider vinegar/tahini dressing.


Oh yes.

The best part about all of this?

I’m about to give you the chance to try two jars of any flavor of Sesame King Tahini that you want!

To ENTER this giveaway, you can choose to do one or all of the following (make sure to enter a separate comment for each thing that you do).

1. Comment on which two flavors of Sesame King Tahini you would want to try and what you would use it for.

2. Like Sesame King Tahini on Facebook .

3. Like Mangia on Facebook.

4. Tweet the following: “I just entered to win two jars of @Sesame_King Tahini from @misschelsmangia! Enter now to win!”

If you can’t wait to enjoy some of this outstanding tahini, head on over and purchase a few jars!

I will announce the winner this Friday, July 10th!

Happy Entering!

This giveaway is now over. Dandi D, you are the winner! I will be contacting your shortly to claim your prize!


Tahini Chickpea Salad
Recipe type: Salad, Side
Cuisine: American, Mediterranean
Prep time: 
Total time: 
Serves: 2-3
The perfect refreshing salad for summer, chickpeas tossed in a creamy tahini dressing and seasoned with Italian spices, salt, and pepper. Gluten-free, vegan.
  • 2 T. Sesame King Tahini (I used the roasted flavor)
  • 2 t. apple cider vinegar
  • warm water, as needed
  • 1 15 oz. can garbanzo beans, drained and rinsed
  • ½ cup red onion, chopped
  • 1 T. Italian seasoning
  • salt and pepper, to taste
  1. In a small mixing bowl, combine the tahini, apple cider vinegar, and just enough water to create a semi-thin dressing. I used about 1-2 teaspoons.
  2. In a large bowl, combine the beans, onion, and seasoning.
  3. Pour the dressing over the bean mixture and toss to coat evenly.
  4. Season with salt and pepper.
  5. Chill in the refrigerator or eat immediately.


National Insalata Day!

What what now?

Two posts in one day?

Totally not me.

I mean, why would you want to see a second post about food?

Why would you not want to?

It’s totally because I missed you for about nine hours and felt like we needed to catch up.

I’m totally lying.

Kind of. 🙂

I totally need to find another word for totally. Totally…

The truth is, tomorrow (today if you are reading this Wednesday) Tastespotting is celebrating National Salad Day and guess what? They are featuring salad recipes all day long.

Salad is my thing.

I have one at every meal…or with my meal. You can bet that I have given a waiter (or two) at restaurants the stank eye when they informed me that my roasted chicken didn’t come with a side salad, but instead, a measly pile of mashed potatoes with gravy (that probably came from a frozen bag).

Excuse me? I’ll pay $2.50 to have that side salad added to my meal…and you can keep those mashed potatoes…just please send out some hot, buttered bread and we will be bff’s for life.

High maintenance much? You bet.

Don’t mess with my insalata.

I will get rough.

This salad is a no fuss meal.

Let’s roast some veggies.

Spring veggies.

More specifically,

zucchini and asparagus.


This salad is super duper green-ified.


Could ya tell?


You knew this was a salad with kale, right?

Stop! Let’s talk about this dressing situation.

This dressing seriously is the BEST dressing I have ever made.

I can’t even.

It starts w/ coconut milk yogurt.


Ahhhh, my new bff.

Then we add some dijon, honey,


and juice of a mandarin orange.


Then…oh, then we add the ingredient that makes everything worth while…

toasted coconut.


Hello, I’m down here…face-planted into this creamy, coconutty bowl of goodness.


This salad is a bowl of spring and summer.


Especially with that toasted coconut business.


Oh, and the roasted asparagus and zucchini…well, you get it.



And the living is good 🙂


I am not lying when I say this is THE BEST salad I have made all year.

I took the veggies right  out of the oven and poured them immediately over the kale,


which slightly wilted the kale.

Then, I added the dressing, more toasted coconut, and  tossed everything together.


Seriously…a bowl of heaven.


I can’t even.


I’m 100% sure that I was transported to the coast of Italy after one bite of this thing.


I’m pretty sure there were chilled bottles of prosecco involved as well.


Yes, prosecco…because we are in Italy.


Now, if we were in Mexico…I’d suggest margaritas.


But we can save that nonsense for Sunday.




I mean there is always room for margaritas.


Oh, and don’t forget

a few hot cabana guys to serve us those drinks.


Is it Friday yet? 🙂

5.0 from 1 reviews
Roasted Asparagus and Zucchini Kale Salad with Toasted Coconut Honey Mustard Dressing
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
Warm roasted asparagus and zucchini are tossed with fresh lacinato kale, toasted coconut, and a "creamy" toasted coconut honey mustard dressing for the perfect spring time salad. The dressing knocks this salad out of the park, using coconut milk yogurt as the base. Vegan, Gluten-Free, and Paleo!
  • For the salad:
  • ½ c. unsweetened, shredded coconut
  • 1 large zucchini squash, roughly chopped into bite-sized pieces
  • 1 lb. of asparagus spears, trimmed and cut into 4ths
  • extra-virgin olive oil, as needed
  • fine sea salt and freshly cracked black pepper, to taste
  • 1 large bunch of lacinato kale, ribs removed and leaves torn into bite-sized pieces
  • For the dressing:
  • 6 oz. container of plain, coconut milk yogurt (I used So Delicious)
  • 2 T. Dijon mustard (can substitute maple syrup for strict vegan)
  • 1½ T. honey
  • juice of 1 small tangerine
  • 2 T. of toasted coconut (reserved from the coconut toasted for the salad)
  1. For the coconut, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Spread the coconut out evenly over the baking sheet. Bake for 3-5 minutes, or until the coconut is lightly golden. Pour the coconut into a bowl and set aside.
  3. Bump the temperature up to 400 degrees F.
  4. Place the veggies on the baking sheet and toss with the extra-virgin olive oil, salt, and pepper.
  5. Bake for 30-40 minutes, or until lightly golden brown and sizzling.
  6. For the dressing, place all of the ingredients in a medium sized mixing bowl and whisk until smooth.
  7. Place the kale in a large mixing bowl, add the roasted veggies (you can cool them slightly if you want), the remaining toasted coconut, and 2 tablespoons of the dressing.
  8. Toss everything together until evenly coated.
  9. Serve.


To Grandmother’s House…

I have a love/hate relationship with mayo. I refuse to say the entire work because it kind of freaks me out. I mean, who came up with that name? Mayonna…yuck. My earliest, and fondest, memory of mayo doesn’t actually involve “real mayo,” but the good stuff…Miracle Whip. They don’t call it Miracle Whip for nothing.

Let’s begin with my grandmother’s (this is my Czech grandma) po’boy sandwiches…or just her sandwiches in general. Seester and I would spend occasional weekend nights at my grandparents house when we were little. It was the same routine every time, lunch, trip to Wal-mart to purchase 1 new toy from the kids section…usually a Barbie for me. Side note: I was a Barbie freak…I even had the Barbie horse that I named Buttercup. I was determined to purchase a real horse one day and name it Buttercup…even though realistically, that would never happen because I am deathly allergic to horses. Why me?

Anyhoo, our evening would round out with a trip to Luby’s cafeteria and a night of Shirley Temple and Doris Day movies, and if we had time…a little Nick at Night. But, back to the important part…lunch. My grandmother made/makes the best sandwiches on earth. Seriously. It all started with potato bread…do they even make this stuff anymore? Then, she would slather a good helping of Miracle Whip on both sides of the bread, top with fresh deli meat and cheese and then…if we wanted (oh and I wanted)…a little toasty-toast in a pan melted with better. This insured a crisp outer edge around my sandwich and a gooey center. Oh, and that Miracle Whip hit the spot…tangy and sweet…every.single.time.

Today, I don’t use mayo unless it’s homemade or unless I just get an extreme craving for Miracle Whip.

Honestly, I think mayo scarred me when I had an over dose on chicken salad one year.

Note to self: chicken salad sitting in the fridge for 5 days does not have a pleasant taste.

Killed it for me.

So, why am I even telling you this?

Today we make egg salad.

Which…duh is usually made with mayo.

Not today.

This egg salad is mayo-free.

Mayo haters unite!


On another note…I love me some boiled eggs. Although, the smell I could do without.


We do a little choppity-chop. This isn’t your ordinary egg salad.


Nope…this egg salad has a spicy side to it.


We added some jalapeno and Mexican spices to this egg salad.


Can you say ole?


This egg salad has the perfect amount of heat without being too spicy!


Still can’t believe no mayo is involved here.

Give me potato bread or give me death!


Mexican-Inspired Egg Salad
Recipe type: Salad, Lunch, Dinner
Cuisine: American/Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
  • 6 large eggs, hard boiled
  • 2 cloves of garlic, minced
  • ½ small red onion, finely diced
  • 1 jalapeno pepper, finely diced
  • ¼ c. fresh cilantro, roughly chopped
  • ½ t. ground cumin
  • ½ t. ground smoked paprika
  • ½ t. New Mexico ground Chile powder
  • ½ t. fine sea salt
  • ½ t. freshly ground pepper
  • 3 T. unsweetened, plain almond milk
  1. Place the eggs in a medium sized sauce pan and cover the eggs with water just over the top of the eggs.
  2. Place the saucepan on the stove over high heat and bring to a boil.
  3. Once the eggs are boiling, turn off the heat and cover the sauce pan.
  4. Let the eggs sit for 15 minutes.
  5. Drain the eggs and fill with cold water and ice. Let sit while you prep the other ingredients.
  6. Peel the eggs by rolling them across a hard surface, the peels should come right off.
  7. Chop two whole eggs and four egg whites using a large serrated knife. Discard the remaining egg yolks.
  8. Add all of the ingredients to a large mixing bowl and mash using a fork.
  9. Serve a top toast, with cracker, or over a bed of greens.


The Countdown.

One more day until Good Friday. You know what that means…3 more days until Easter…3 more days until all of you who gave up drinking Diet Coke, indulging in chocolate covered cheesecake 3 nights a week, and/or eating a box of Snackwell’s dipped in a jar of peanut butter for dinner…those self-inflicted cold turkey ways are almost up.

You can almost breathe easy. Almost.

I love Easter. The Lord has risen and there are plenty of Reese’s Peanut Butter Eggs to be hunted down beneath the bushes in my family members’ front yard.

Watch out little cousins…I’m coming for you.

However, while Lent is still upon us…let us keep our promise to remember not to pick up that Cadbury egg until Sunday.

Let us eat salad.


Now, this isn’t a “i’m going to force feed you some kind of horrible, tasteless green” salad.


Nope, this salad is flavor town U.S.A.


I even made you a homemade citrus poppy seed Greek yogurt dressing.


This salad is all about the massage. Massage that kale!


The simplicity of this salad is unreal, yet absolutely delicious…the acidity of the red onion cuts right through the bitterness of the kale and compliments the juicy, sweet honey tangerine juice that gets infused into the creamy Greek yogurt for one genius dressing.


This might even be enough for you to extend your Lenten resolution past Sunday.


Baha! Who am I kidding?


This coming from the girl who currently has a freezer stocked full of an 8 piece pack of Reese’s Peanut Butter Eggs.


I mean c’mon…you know me better than that 🙂


Citrus Poppy Seed Kale Salad
Recipe type: Salad, Lunch, Dinner
Cuisine: American
Prep time: 
Total time: 
Serves: 4-5
  • For the salad:
  • 1 bunch of curly leaf kale, stems discarded and leaves torn into bite-sized pieces
  • ½ of a large red onion, thinly sliced
  • freshly ground black pepper and salt, to taste
  • For the dressing:
  • ½ c. non-fat, plain Greek yogurt (I used Chobani)
  • juice of 1 honey tangerine (or another type of tangerine)
  • 2 T. apple cider vinegar
  • 3 T. granulated stevia (or sugar)
  • 1 T. poppy seeds
  • freshly ground black pepper and salt, to taste
  1. Place the ingredients for the kale in a large mixing bowl, season to taste.
  2. In a small mixing bowl, whisk all of the dressing ingredients together.
  3. Pour 4-5 tablespoons of the dressing over the kale.
  4. Gently massage the dressing into the kale, coating it evenly.
  5. Serve or for best results, place in the refrigerator to chill.



No Noodles.

Let’s talk about noodles.
Ramen: count me out. Pho: gross. Beef Stroganoff: pass me the vomit bag. Chicken noodle soup: take those noodles away and you have a winner. Pasta: never been a fan. I know you are probably saying “whut the whuuuuuut” to yourself right now, especially to the last one. I know, I know I’m sure that I am sooooooo non-Italian for disliking pasta. I think it’s a texture thing I just can’t get over. Also, the fact that I’d rather have a bowl full of meatballs and tomato sauce piled high with Parmesan cheese needs no questioning. 
While I have an adversity to noodles, I can get behind the aesthetics of them. Especially, when you get to twirl those beautiful stringy ribbons around the tines of a fork. Luckily, seester surprised me with a veggie spiralizer on Sunday. To say I was excited is an understatement. 
Enter zucchini noodles. 

Let’s make a zingy, zesty dressing and 

toss the noodles in it. 


Now this, this is a noodle I can get behind. A noodle we can believe in. 


So flavorful, soooooo melt in your mouth. 

This is perfect for lunch or dinner! 

Serve it with some Chicken Parmesan…now that’s Italian! haha!

Zucchini Noodles with Honey Tangerine Tahini Ginger Dressing (GF/V/P):


For the noodles:
2 large zucchini, cut into spiral shapes using a spiralizer (you can also use a julienne peeler and peel the zucchini into strips)
salt and pepper, to taste

For the dressing:
juice of 1 honey tangerine
1 T. + 2 t. tahini
1 T. raw honey
1 t. pure maple syrup
1 t. freshly grated ginger
zest of 1 honey tangerine
salt and pepper, to taste

1. Place the noodles in a large mixing bowl. Season with salt and pepper. Chill in the refrigerator while you prep the dressing.
2. Combine all of the dressing ingredients in a large mixing bowl, whisking until smooth.
3. Pour about 3-4 tablespoons of the dressing onto the noodles. Gently toss the noodles.
4. Garnish with freshly chopped Italian flat-leaf parsley and basil.

Serves 2-4