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.
Servings: 4 servings
Calories: 301kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 301kcal | Carbohydrates: 33.79g | Protein: 11.78g | Fat: 14.67g | Saturated Fat: 1.8g | Fiber: 9.7g | Sugar: 5.63g