Description
A quick, 10-minute weeknight meal that is creamy, tangy, and satisfying. This no-cook salad combines chickpeas with fresh vegetables and a homemade lemon tahini dressing for a healthy, customizable dish.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1/2 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese (optional)
- 1/3 cup tahini, stirred well
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon maple syrup or honey
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 2–4 tablespoons water, for thinning dressing
Instructions
- Drain and rinse the chickpeas under cold water. Shake off excess water or pat dry with a paper towel to prevent a watery salad.
- Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and slice the olives. Crumble the feta cheese if using.
- In a small bowl, whisk together the tahini, lemon juice, minced garlic, olive oil, maple syrup, oregano, salt, and pepper.
- Gradually add water, one tablespoon at a time, whisking constantly until the dressing reaches the consistency of heavy cream and is pourable.
- In a large bowl, combine the chickpeas, cucumber, tomatoes, onion, olives, and feta.
- Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Top with extra parsley or olive oil if desired.
Notes
Stir tahini well before measuring as it separates in the jar. Rinse chickpeas thoroughly to remove metallic taste and excess sodium. Use fresh lemon juice for best flavor. The salad keeps well in the fridge for up to 3 days. Do not reheat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of the total rec
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 16
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 8
- Protein: 12
Keywords: Mediterranean chickpea salad, lemon tahini dressing, quick weeknight dinner, healthy salad, vegan option, meal prep, no-cook recipe, gluten-free