Chickpea and Tahini Greek Salad with Lemon-Dill Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fresh and hearty Greek-inspired salad combining protein-rich chickpeas, crisp vegetables, creamy tahini, and a zesty lemon-dill dressing. This Greek recipe (vegetarian), ready in about 15 minutes, pairs canned chickpeas, cucumber, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Serves 4 Greek cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large salad bowl, combine 1 can (15 oz) drained and rinsed chickpeas, 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1/4 small thinly sliced red onion, 1/3 cup halved kalamata olives, 2 tbsp chopped fresh parsley, and 1 tbsp chopped fresh dill.
  2. Step 2: In a small bowl, whisk together 3 tbsp tahini, 3 tbsp fresh lemon juice, 2 tbsp olive oil, 1 grated garlic clove, 3 tbsp water, 3/4 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
  3. Step 3: Pour the lemon-dill tahini dressing over the salad and toss gently to combine and coat all ingredients evenly.
  4. Step 4: Refrigerate the salad for 15 minutes before serving to allow flavors to meld. Serve chilled as a light meal or side dish.

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