Pan-Grilled Vegetable and Chickpea Salad with Tahini Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Charred pan-grilled vegetables combined with hearty chickpeas and a creamy tahini dressing for a satisfying vegan salad. This middle eastern-inspired vegan (vegan) ready in about 30 minutes blends large, quartered red bell pepper, small, cut into thick rings red onion, divided olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 oz) chickpeas (canned, drained and rinsed)
• 1 large, quartered red bell pepper
• 1 medium, sliced lengthwise into 1/4-inch strips zucchini
• 1 small, cut into thick rings red onion
• 4 tbsp, divided olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 clove, minced garlic clove
• 2 tbsp water
• 1/2 tsp cumin powder
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large non-stick pan over medium-high heat until hot, about 2 minutes.
2. Step 2: Add 1 large quartered red bell pepper, 1 medium sliced zucchini, and 1 small cut red onion rings to the pan. Season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Step 3: Cook the vegetables for 8-10 minutes, turning occasionally, until they develop charred marks and soften but still retain some bite.
4. Step 4: Remove the vegetables from the pan and set aside to cool slightly.
5. Step 5: In the same pan, add 1 tbsp olive oil and 1 can (15 oz) drained chickpeas, season with 1/2 tsp salt and 1/4 tsp black pepper, and sauté for 4-5 minutes until warmed through and slightly crispy.
6. Step 6: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 1 minced garlic clove, 2 tbsp water, and 1/2 tsp cumin powder until smooth and creamy.
7. Step 7: Combine the grilled vegetables, chickpeas, and 2 tbsp chopped fresh parsley in a large bowl.
8. Step 8: Drizzle the tahini dressing over the salad, toss gently to coat, and serve warm or at room temperature.