No-Cook Lemon Tahini Chickpea Salad

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A refreshing and effortless salad combining chickpeas with creamy tahini, bright lemon juice, and fresh herbs for a nutritious no-cook meal or side. This Middle Eastern-inspired no-cook recipe (vegetarian, gluten free), ready in about 10 minutes, pairs canned chickpeas, tahini, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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.

Ingredients

• 2 cups, drained and rinsed canned chickpeas
• 1/4 cup tahini
• 3 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• 1 clove, minced garlic clove
• 3 tbsp water
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/4 tsp black pepper
• 1/3 cup chopped fresh parsley
• 2 stalks, thinly sliced scallions

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, whisk together 1/4 cup tahini, 3 tbsp fresh lemon juice, 2 tbsp extra virgin olive oil, 3 tbsp water, 1 minced garlic clove, 1/2 tsp ground cumin, 1 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
2. Step 2: Add 2 cups drained and rinsed canned chickpeas to the bowl and gently toss to coat all chickpeas evenly with the dressing.
3. Step 3: Stir in 1/3 cup chopped fresh parsley and 2 thinly sliced scallions. Adjust seasoning with additional salt or lemon juice if desired.
4. Step 4: Serve immediately as a light lunch or chilled as a side salad.