Tahini Chickpea Salad
Creamy tahini dressing coats tender chickpeas, cucumber, and tomato for a 10-minute no-cook salad. Bright, nutty, and perfectly filling for weeknight dinner.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 11g
freshsimplemediterraneanvegetarianvegangluten-freechickpeascreamy
Ingredients
- 1.5 cans (15 oz each) canned chickpeas, drained and rinsed
- 3 tbsp tahini
- 1 whole (juiced) lemon
- 1 whole, diced cucumber
- 1 cup, halved cherry tomatoes
- ¼ whole, thinly sliced red onion
Instructions
- 1
Whisk tahini, lemon juice, 2 tbsp water, and a pinch of salt until smooth and pourable.
- 2
Add chickpeas, cucumber, tomatoes, and red onion to a bowl.
- 3
Pour tahini dressing over vegetables and toss until everything is coated evenly.
- 4
Season with salt and pepper to taste. Serve at room temperature or chilled.
Tools you’ll need
- medium bowl
- whisk
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