Cold Chickpea and Cucumber Salad with Lemon-Tahini Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A refreshing, protein-rich salad combining chickpeas and crisp cucumber tossed in a zesty lemon-tahini dressing, perfect for a light lunch or side. This mediterranean-inspired instant pot (gluten free, vegan) ready in about 15 minutes pairs drained and rinsed canned chickpeas, small, finely chopped red onion, chopped fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 2 cups, drained and rinsed canned chickpeas
• 1 large, diced into 1/2-inch cubes English cucumber
• 1/4 small, finely chopped red onion
• 1/4 cup chopped fresh parsley
• 3 tbsp tahini
• 3 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• 1 small, minced garlic clove
• 2 tbsp warm water
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp ground cumin

Instructions

1. Step 1: In a large mixing bowl, combine 2 cups drained canned chickpeas, 1 large diced English cucumber, 1/4 finely chopped small red onion, and 1/4 cup chopped fresh parsley.
2. Step 2: In a small bowl, whisk together 3 tbsp tahini, 3 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, 1 minced small garlic clove, 2 tbsp warm water, 3/4 tsp salt, 1/4 tsp black pepper, and 1/2 tsp ground cumin until smooth and creamy.
3. Step 3: Pour the dressing over the chickpea mixture and toss gently to coat everything evenly.
4. Step 4: Refrigerate the salad for at least 20 minutes before serving to allow flavors to meld and the salad to chill.
5. Step 5: Serve cold as a light meal or side dish, garnished with extra parsley if desired.