Cucumber-Dill Chickpea Salad with Lemon-Tahini Dressing
A refreshing, protein-packed salad featuring crisp cucumbers, creamy chickpeas, and a tangy herb dressing. This mediterranean-inspired salads (dairy-free) ready in about 15 minutes blends medium, diced cucumber, finely diced red onion, chopped fresh dill 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
- 2 medium, diced cucumber
- 1 (15 oz) can, drained and rinsed chickpeas
- 1/4 cup, finely diced red onion
- 1/4 cup, chopped fresh dill
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a large bowl, combine 2 diced medium cucumbers, 1 (15 oz) drained and rinsed chickpeas, and 1/4 cup finely diced red onion. Toss gently to mix.
- Step 2: Whisk together 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper in a small bowl until smooth and emulsified.
- Step 3: Pour dressing over cucumber-chickpea mixture and fold in 1/4 cup chopped fresh dill. Chill for 20 minutes before serving to let flavors develop.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cucumber-Dill Chickpea Salad with Lemon-Tahini 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 Cucumber-Dill Chickpea Salad with Lemon-Tahini 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 Cucumber-Dill Chickpea Salad with Lemon-Tahini 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 Cucumber-Dill Chickpea Salad with Lemon-Tahini 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 Cucumber-Dill Chickpea Salad with Lemon-Tahini Dressing dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
