Chickpea Salad with Lemon-Tahini Dressing
Cooking Time: 10 minutes
Serves: 4
Calories per Serve: ~250-300 calories
Ingredients
Salad:
1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped (optional)
1/4 cup crumbled feta cheese (optional)
Lemon-Tahini Dressing:
3 tbsp tahini
2 tbsp olive oil
2 tbsp fresh lemon juice (about half a lemon)
1 tsp maple syrup or honey
1 garlic clove, minced
1/2 tsp ground cumin
Salt and pepper to taste
1–2 tbsp water (to thin the dressing, if needed)
Instructions
Prepare the Salad:
In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint (if using). If adding feta cheese, gently fold it in at the end.
Make the Dressing:
In a small bowl or jar, whisk together the tahini, olive oil, lemon juice, maple syrup or honey, minced garlic, cumin, salt, and pepper. Add water, 1 tablespoon at a time, until the dressing reaches your desired consistency.
Assemble the Salad:
Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Taste and adjust seasoning as needed.
Serve:
Transfer the salad to a serving dish and garnish with extra parsley or a sprinkle of sesame seeds, if desired. Serve immediately or refrigerate for up to 2 hours for the flavors to meld.
Tips
To make this salad more filling, add cooked quinoa, farro, or grilled chicken.
For extra crunch, top with roasted chickpeas or sunflower seeds.
Enjoy this healthy and refreshing dish! 🌿
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