Chickpea-Tahini Salad with Cucumber and Dill

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing, protein-packed salad where chickpeas are bound with tahini and tossed with cool cucumber and fresh dill. This mediterranean-inspired salads (high-protein, vegan) ready in about 20 minutes pairs (15 oz) chickpeas, tahini, medium cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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: 20 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Drain and rinse chickpeas thoroughly, then pat dry with a clean kitchen towel. Finely chop 1/2 cup of chickpeas and set aside for texture.
  2. Step 2: In a medium bowl, whisk tahini with 1 tbsp lemon juice, 1 tbsp olive oil, and 1/4 tsp salt until smooth and creamy.
  3. Step 3: Add remaining chickpeas, chopped cucumber (peeled and diced 1/4-inch), and 1 tbsp dill to the tahini mixture. Toss gently until evenly coated.
  4. Step 4: Fold in reserved chopped chickpeas, 1 tbsp fresh dill, and 1/4 cup lemon juice. Chill for 30 minutes before serving to allow flavors to meld.

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Frequently asked questions

How long does Chickpea-Tahini Salad with Cucumber and Dill take to make?

Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chickpea-Tahini Salad with Cucumber and Dill?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (15 oz) chickpeas from drying out.

Can I substitute ingredients in Chickpea-Tahini Salad with Cucumber and Dill?

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-Tahini Salad with Cucumber and Dill 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-Tahini Salad with Cucumber and Dill high-protein?

Yes — this recipe is tagged high-protein, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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