Spiced Chickpea and Dolma Salad with Lemon-Tahini Dressing

By AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

A hearty Mediterranean salad featuring tender dolmas, spiced chickpeas, and a creamy lemon-tahini dressing for a refreshing meal. This Mediterranean vegetarian recipe, ready in about 25 minutes, pairs canned chickpeas, drained and rinsed, dolmas (stuffed grape leaves), and romaine lettuce, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 "Build a week of meals around this recipe" 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) canned chickpeas, drained and rinsed
• 8 pieces dolmas (stuffed grape leaves)
• 4 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1 garlic clove, minced

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 2 tbsp water, and 1 minced garlic clove until smooth and creamy; set aside.
2. Step 2: In a medium skillet over medium heat, warm 3 tbsp olive oil. Add 1 can (15 oz) drained chickpeas, 1 tsp ground cumin, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5-6 minutes, stirring occasionally, until chickpeas are fragrant and lightly toasted.
3. Step 3: In a large salad bowl, combine 4 cups chopped romaine lettuce, 1 cup halved cherry tomatoes, 1 diced cucumber, and 8 dolmas cut into bite-sized pieces.
4. Step 4: Add the warm spiced chickpeas to the salad bowl and drizzle with the prepared lemon-tahini dressing. Toss everything gently until coated and serve immediately or chilled.