Charred Vegetable and Chickpea Salad with Lemon Tahini Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A vibrant Mediterranean-inspired salad combining smoky grilled vegetables and hearty chickpeas tossed in a creamy, tangy lemon tahini dressing. This mediterranean ready in about 25 minutes blends large, quartered red bell pepper, small, cut into 1-inch cubes eggplant, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 290 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium, sliced into 1/4-inch rounds zucchini
• 1 large, quartered red bell pepper
• 1 small, cut into 1-inch cubes eggplant
• 1 can (15 oz), drained and rinsed canned chickpeas
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup tahini
• 3 tbsp lemon juice
• 1, minced garlic clove
• 3 tbsp warm water
• 2 tbsp, chopped fresh parsley
• 1/2 tsp ground cumin

Instructions

1. Step 1: Preheat a grill pan over medium-high heat. Toss 1 sliced zucchini, 1 quartered red bell pepper, and 1 small cubed eggplant with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Grill the vegetables for 3-4 minutes per side until charred and tender.
2. Step 2: In a large mixing bowl, combine 1 can (15 oz) drained chickpeas with the grilled vegetables.
3. Step 3: In a separate small bowl, whisk 1/4 cup tahini, 3 tbsp lemon juice, 1 minced garlic clove, 3 tbsp warm water, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
4. Step 4: Pour the lemon tahini dressing over the chickpeas and vegetables. Toss gently to coat everything evenly.
5. Step 5: Drizzle the remaining 1 tbsp olive oil over the salad and sprinkle 2 tbsp chopped fresh parsley on top before serving.