Chickpea & Cucumber Salad with Lemon-Tahini Dressing

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A refreshing, protein-packed salad with creamy tahini dressing and crisp vegetables – perfect for lunch or light dinner. This Mediterranean-inspired salad recipe (vegetarian), ready in about 20 minutes, pairs chickpeas, cucumber, red onion 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 "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 (15 oz cans) chickpeas
• 1 large cucumber
• 1/4 cup red onion
• 1/2 cup kalamata olives
• 1/4 cup fresh parsley
• 1 lemon
• 3 tbsp tahini
• 1 clove garlic
• 2 tbsp olive oil
• 1 tsp dill

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Instructions

1. Step 1: Drain and rinse 2 (15 oz) cans chickpeas thoroughly. Pat dry with a clean kitchen towel to remove excess moisture.
2. Step 2: Finely dice 1 large cucumber (peeled if desired) and 1/4 cup red onion. Chop 1/2 cup kalamata olives and 1/4 cup fresh parsley.
3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 1 minced garlic clove, 2 tbsp olive oil, 1/4 cup lemon juice (from 1 lemon), 1 tsp dill, 1/4 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
4. Step 4: In a large bowl, combine drained chickpeas, diced cucumber, red onion, olives, and parsley. Pour dressing over the salad and toss gently until evenly coated.
5. Step 5: Chill for at least 20 minutes to allow flavors to meld. Serve cold with extra lemon wedges for squeezing.