Chickpea and Tahini Greek Salad with Lemon-Dill Dressing
A fresh and hearty Greek-inspired salad combining protein-rich chickpeas, crisp vegetables, creamy tahini, and a zesty lemon-dill dressing. This greek (vegetarian) ready in about 15 minutes blends medium, diced cucumber, halved cherry tomatoes, small, thinly sliced red onion 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 280 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 can (15 oz), drained and rinsed canned chickpeas
- 1 medium, diced cucumber
- 1 cup, halved cherry tomatoes
- 1/4 small, thinly sliced red onion
- 1/3 cup, pitted and halved kalamata olives
- 2 tbsp, chopped fresh parsley
- 1 tbsp, chopped fresh dill
- 3 tbsp tahini
- 3 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1, grated garlic clove
- 3 tbsp water
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- 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.
- Step 3: Pour the lemon-dill tahini dressing over the salad and toss gently to combine and coat all ingredients evenly.
- Step 4: Refrigerate the salad for 15 minutes before serving to allow flavors to meld. Serve chilled as a light meal or side dish.
Equipment for this recipe
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Frequently asked questions
How long does Chickpea and Tahini Greek Salad with Lemon-Dill Dressing take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Chickpea and Tahini Greek Salad with Lemon-Dill Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Chickpea and Tahini Greek Salad with Lemon-Dill Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chickpea and Tahini Greek Salad with Lemon-Dill Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chickpea and Tahini Greek Salad with Lemon-Dill Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
