In a medium bowl, combine the tahini, lemon juice, minced garlic, olive oil, and salt. Whisk the mixture until smooth.

If the tahini dressing appears too thick, slowly add water—one tablespoon at a time—until you reach your desired creaminess.

In a large bowl, add the diced cucumber, bell pepper, and shredded carrots.

Pour the prepared tahini dressing over the vegetable mix. Gently toss until all the veggies are well-coated in the creamy goodness.

Taste and adjust seasoning. If it needs more tartness, add a splash more lemon juice.

Serve immediately or let it chill for about 30 minutes to allow the flavors to meld.

This salad can be served on a bed of greens, as a dip with pita bread, or alongside grilled chicken for a complete meal.