Description
A bright, refreshing chickpea salad with lemon-tahini dressing, crunchy vegetables, and fresh herbs, perfect for lunches and picnics.
Ingredients
Scale
- 480 g canned chickpeas (2 cans, drained)
- 60 ml lemon juice (about 1 large lemon)
- 45 ml extra-virgin olive oil (3 tbsp)
- 30 g tahini (2 tbsp)
- 1 clove garlic, minced
- 150 g red bell pepper, diced
- 200 g cucumber, seeded and diced
- 150 g cherry tomatoes, halved
- 60 g red onion, finely diced
- 30 g fresh parsley, chopped
- 10 g fresh mint, chopped (optional)
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika (optional)
- 1 tsp salt, to taste
- 1/4 tsp black pepper
Instructions
- Rinse and drain the chickpeas.
- Chop the vegetables.
- Make the lemon-tahini dressing.
- Combine salad components in a large bowl.
- Taste and adjust seasoning.
- Serve immediately or chill.
Notes
For a creamier texture, smash a few chickpeas before tossing them in. The salad lasts 3-4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg