Lemon-Garlic Chickpea Salad with Tahini Dressing

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

A bright, refreshing salad featuring tender chickpeas, crisp cucumbers, and a creamy lemon-garlic tahini dressing. This Middle Eastern salad recipe (vegetarian, gluten free), ready in about 15 minutes, pairs canned chickpeas, cucumber, and cherry tomatoes 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 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" 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

• 15 oz (425 g) canned chickpeas, drained and rinsed
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 small red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 3 tbsp tahini
• 3 tbsp fresh lemon juice
• 1 minced garlic clove
• 2 tbsp olive oil
• 2 tbsp water
• 1/2 tsp ground cumin
• to taste salt
• to taste black pepper

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large mixing bowl, combine 15 oz drained chickpeas, 1 diced medium cucumber, 1 cup halved cherry tomatoes, 1/4 thinly sliced 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, 1 minced garlic clove, 2 tbsp olive oil, 2 tbsp water, 1/2 tsp ground cumin, salt, and black pepper until smooth and creamy.
3. Step 3: Pour the tahini dressing over the chickpea mixture and toss gently to coat all ingredients evenly.
4. Step 4: Let the salad rest for 10 minutes at room temperature to allow flavors to meld before serving chilled or at room temperature.