Chickpea-Tahini Salad with Cucumber and Dill

A refreshing, protein-packed salad where chickpeas are bound with tahini and tossed with cool cucumber and fresh dill.

Cuisine: Mediterranean

Category: Salads

Prep: 20 minutes. Cook: 0 minutes.

Serves 4.

Ingredients

• 1 can (15 oz) chickpeas
• 2 tbsp tahini
• 1 medium cucumber
• 2 tbsp dill
• 1/2 lemon
• 1 tbsp olive oil
• 1/4 tsp salt

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.