Fresh Herb and Chickpea Salad with Lemon-Tahini Dressing

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant salad combining fresh parsley, mint, and chickpeas dressed in a creamy lemon-tahini sauce. This Middle Eastern-inspired salad recipe (vegan, gluten free), ready in about 15 minutes, pairs cooked chickpeas, fresh parsley, fresh mint 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 280 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: 15 min Serves 4 Middle Eastern cuisine 280 cal/serving

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Ingredients

1 1/2 cups, drained and rinsed cooked chickpeas
1 cup, chopped fresh parsley
1/2 cup, chopped fresh mint
1 medium, diced cucumber
1 cup, halved cherry tomatoes
3 tbsp tahini
3 tbsp, freshly squeezed lemon juice
2 tbsp olive oil
1 clove, minced garlic
3 tbsp (to thin dressing) water
1 tsp, divided salt
1/2 tsp black pepper

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Instructions

Step 1: In a large bowl, combine 1 1/2 cups cooked chickpeas, 1 cup chopped fresh parsley, 1/2 cup chopped fresh mint, 1 medium diced cucumber, and 1 cup halved cherry tomatoes. Toss gently to mix.
Step 2: In a small bowl, whisk together 3 tbsp tahini, 3 tbsp freshly squeezed lemon juice, 2 tbsp olive oil, 1 minced garlic clove, 3 tbsp water, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy. Add more water if needed to reach desired consistency.
Step 3: Pour the lemon-tahini dressing over the salad and toss well to evenly coat all ingredients. Taste and adjust salt, adding remaining 1/2 tsp salt if needed.
Step 4: Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving.