Herbed Chickpea and Cucumber Salad

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 refreshing layered salad featuring crisp cucumbers, protein-rich chickpeas, and bright herbs, finished with a lemon-tahini dressing for a light Middle Eastern lunch. This Middle Eastern recipe (vegetarian, gluten free), ready in about 20 minutes, pairs cucumber, chickpeas, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 Middle Eastern cuisine 220 cal/serving

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Ingredients

2 medium, thinly sliced cucumber
15 ounces can, rinsed and drained chickpeas
2 tablespoons, chopped fresh dill
1 tablespoon, chopped fresh mint
1, juiced lemon
2 tablespoons tahini
1 tablespoon olive oil
1/2 teaspoon sumac

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Instructions

Step 1: Arrange cucumber slices in a single layer in a large bowl. Sprinkle 1/4 cup chopped dill and 1 tablespoon chopped mint evenly over the cucumbers.
Step 2: Add rinsed chickpeas to the bowl and gently toss to combine.
Step 3: In a small bowl, whisk lemon juice, tahini, olive oil, and sumac until smooth. Pour dressing over salad and toss gently until evenly coated.
Step 4: Garnish with remaining 1 tablespoon dill and 1 teaspoon mint. Chill for 30 minutes before serving to allow flavors to meld.