No-Cook Spiced Chickpea Salad with Lemon-Tahini Dressing
A vibrant no-cook salad combining chickpeas with fresh herbs and a bright lemon-tahini dressing, ready to enjoy in minutes. This middle eastern-inspired instant pot (vegan) ready in about 10 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
- 1 can (15 ounces), drained and rinsed canned chickpeas
- 1 medium, diced cucumber
- 1 cup, halved cherry tomatoes
- 1/4 small, finely diced red onion
- 1/3 cup, chopped fresh parsley
- 2 tablespoons, chopped fresh mint
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 1 clove, minced garlic clove
- 2 tablespoons water
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 1 can (15 ounces) drained and rinsed chickpeas, 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1/4 small finely diced red onion, 1/3 cup chopped fresh parsley, and 2 tablespoons chopped fresh mint.
- Step 2: In a small bowl, whisk together 3 tablespoons tahini, 3 tablespoons lemon juice, 1 minced garlic clove, 2 tablespoons water, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and creamy.
- Step 3: Pour the lemon-tahini dressing over the chickpea mixture and drizzle with 2 tablespoons extra virgin olive oil. Toss gently until everything is evenly coated.
- Step 4: Let the salad rest for 5 minutes to allow flavors to meld before serving chilled or at room temperature.
Frequently asked questions
How long does No-Cook Spiced Chickpea Salad with Lemon-Tahini Dressing take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover No-Cook Spiced Chickpea Salad with Lemon-Tahini Dressing?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep canned chickpeas from drying out.
Can I substitute ingredients in No-Cook Spiced Chickpea Salad with Lemon-Tahini Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Cook Spiced Chickpea Salad with Lemon-Tahini Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is No-Cook Spiced Chickpea Salad with Lemon-Tahini Dressing vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
