No-Cook Spiced Chickpea Salad with Tahini Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing and nutritious salad loaded with spiced chickpeas and a creamy tahini dressing, ready in minutes without any cooking. This middle eastern-inspired instant pot (vegan) ready in about 10 minutes pairs canned chickpeas, drained and rinsed, cucumber, diced, cherry tomatoes, halved for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Serves 4 Middle Eastern cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 can (15 oz) drained and rinsed chickpeas, 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley.
  2. Step 2: Sprinkle 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp salt, and 1/4 tsp black pepper over the vegetables and chickpeas; toss gently to coat evenly.
  3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 2 tbsp water, 1 tbsp extra virgin olive oil, and 1 minced garlic clove until smooth and creamy.
  4. Step 4: Pour the tahini dressing over the chickpea mixture and toss thoroughly until every ingredient is coated with the dressing.
  5. Step 5: Let the salad rest for 5 minutes at room temperature to allow the flavors to meld before serving.

Frequently asked questions

How long does No-Cook Spiced Chickpea Salad with 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 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 cucumber, diced from drying out.

Can I substitute ingredients in No-Cook Spiced Chickpea Salad with 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 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 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.

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