simple chickpea salad
A refreshing and protein-packed chickpea salad made with crisp vegetables, fresh herbs, and a zesty lemon-tahini dressing. Ready in minutes and perfect for lunch, meal prep, or as a side dish.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cup cooked chickpeas or one 15-ounce can, drained and rinsed
- 1 cup cherry tomatoes halved
- 0.5 cup cucumber diced, seeded
- 0.25 cup red onion thinly sliced
- 0.5 cup fresh parsley chopped
- 0.25 cup fresh cilantro chopped
Dressing
- 3 tablespoon lemon juice freshly squeezed
- 2 tablespoon tahini
- 1 teaspoon garlic minced
- 0.5 teaspoon ground cumin
- 0.25 teaspoon salt or to taste
- 0.25 teaspoon black pepper freshly ground
- 2 tablespoon olive oil extra virgin
Instructions
Preparation Steps
- In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, parsley, and cilantro.
- In a small bowl, whisk together lemon juice, tahini, garlic, cumin, salt, and black pepper until smooth.
- Slowly drizzle in the olive oil while whisking to emulsify the dressing.
- Pour the dressing over the salad and gently toss to coat evenly.
- Let the salad sit for at least 10 minutes before serving to allow flavors to meld.
Notes
This salad can be stored in an airtight container in the refrigerator for up to 4 days. Best served chilled or at room temperature.