Chickpea and Olive Salad with Lemon-Tahini Dressing
A protein-rich salad featuring creamy chickpeas, briny olives, and fresh herbs, dressed in a tangy lemon-tahini vinaigrette. This Greek recipe (vegetarian), ready in about 15 minutes, pairs chickpeas, kalamata olives, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 can (15 oz), rinsed and drained chickpeas
- 1/2 cup, pitted kalamata olives
- 1/2 cup, diced red bell pepper
- 1/4 cup, finely chopped red onion
- 1/4 cup, chopped fresh parsley
- 1, juiced lemon
- 2 tbsp tahini
- 1 tbsp olive oil
- 1/4 tsp dried oregano
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large bowl, combine chickpeas, kalamata olives, diced red bell pepper, chopped red onion, and fresh parsley.
- Step 2: Whisk lemon juice, tahini, 1 tbsp olive oil, 1/4 tsp dried oregano, and 2 tbsp water until smooth and creamy.
- Step 3: Pour the dressing over the salad ingredients and toss gently until evenly coated.
- Step 4: Let the salad sit for 10 minutes to allow flavors to meld before serving.
- Step 5: Taste and adjust seasoning with salt and additional lemon juice if needed.
