Tahini Chickpea Cucumber Salad
Whether you stuff it into a pita, use it in a meal bowl, or just eat it as-is, this simple salad is destined to become a make-ahead lunch staple.
Prep Time10 minutes mins
Total Time10 minutes mins
Servings: 4 servings
Calories: 301kcal
Author: Kiersten Frase
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 small cucumber seeded, quartered lengthwise and sliced
- ½ cup chopped fresh mint parsley leaves, or a combination of the two
- ¼ cup tahini
- Juice from 2 lemons
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon water if needed
- Salt and pepper to taste
Toss the chickpeas, cucumber, and herbs in a large bowl. Whisk together the tahini, lemon juice, and olive oil in a small bowl. Add water if needed - you'll want the dressing to be thick, but it should still be thin enough that it can be poured and tossed with the salad.
Pour the dressing over the salad and gently toss until all the ingredients are well-combined. Season with salt and pepper.
Calories: 301kcal | Carbohydrates: 33.79g | Protein: 11.78g | Fat: 14.67g | Saturated Fat: 1.8g | Fiber: 9.7g | Sugar: 5.63g