No-Cook Chickpea Salad with Lemon-Tahini Dressing

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A refreshing, no-cook salad featuring chickpeas, crisp cucumber, and a creamy lemon-tahini dressing perfect for a light lunch or side dish. This Middle Eastern-inspired vegan recipe, ready in about 15 minutes, pairs canned chickpeas, cucumber, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 cups, drained and rinsed canned chickpeas
• 1 medium, diced cucumber
• 1 cup, halved cherry tomatoes
• 1/4 small, finely diced red onion
• 1/4 cup chopped fresh parsley
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 2 tbsp water
• 1 small, minced garlic clove
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 cups drained canned chickpeas, 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1/4 small finely diced red onion, and 1/4 cup chopped fresh parsley.
2. Step 2: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 2 tbsp water, 1 small minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
3. Step 3: Pour the lemon-tahini dressing over the chickpea mixture and toss gently to combine.
4. Step 4: Drizzle 2 tbsp olive oil over the salad, toss once more, and serve immediately or chill for 30 minutes to meld flavors.