Spiced Chickpea Salad with Tahini Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant no-cook salad combining chickpeas with warm spices and a creamy tahini dressing, perfect for a nutritious meal. This Middle Eastern-inspired no-cook recipe (vegan, gluten free), ready in about 15 minutes, pairs canned chickpeas, cherry tomatoes, cucumber 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 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.

Prep: 15 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 cup halved cherry tomatoes, 1/2 diced cucumber, 1/4 finely chopped red onion, and 1/4 cup chopped fresh parsley.
  2. Step 2: Sprinkle 1 tsp ground cumin and 1/2 tsp ground paprika over the chickpea mixture, tossing gently to coat all ingredients evenly.
  3. Step 3: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 2 tbsp water, 1/4 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy.
  4. Step 4: Pour the tahini dressing over the chickpea salad and toss gently until all ingredients are well combined and coated.
  5. Step 5: Let the salad sit for 5 minutes at room temperature to allow flavors to meld before serving.

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