Chickpea and Cucumber Tahini Salad
This Chickpea and Cucumber Tahini Salad is the easiest recipe you’ll ever make! Fresh produce combines with a warm tahina dressing for a satisfying side dish or appetizer. Or, add protein to make it a complete meal! No matter how you serve it, it’s always delicious.
Why You’ll Love this Tahini Salad Recipe
It’s no secret we love a good salad recipe, and we can never get enough tahini! So, needless to say, this chickpea and cucumber tahina salad is one of our all-time faves. It’s:
- Quick and simple to make.
- Full of fiber, nutrients, and healthy fats to keep you full.
- Great to serve as a side dish or easy to turn into a complete meal.
- Naturally dairy-free, gluten-free, and vegan to fit a variety of dietary needs.
Ingredients You’ll Need
We kept the ingredient list for this tahina salad recipe short and sweet. Here’s everything you’ll need:
For the Tahini Salad
- Chickpeas – Also known as garbanzo beans, these provide tons of texture, fiber, and plant-based protein.
- Cucumbers and Tomatoes – These add a nice crunch, lots of color, and extra nutrients.
- Parsley – This helps balance out the flavors with bright flavor that makes for a well-rounded salad.
For the Dressing
- Tahini – A paste made of ground sesame seeds, tahini forms the base of the dressing, providing lots of healthy fats and a bold, nutty taste.
- Water – Used to thin out the tahini.
- Vinegar – The acidity helps cut through the heaviness of the fats, lightening up the dressing.
- Spices – Cumin, salt, and pepper help add extra depth and warmth.
- Lime Juice – Just a splash helps make this dressing vibrant and refreshing.
How to Make the Best Tahini Salad
Recipes don’t get easier than this tahina salad! As if it wasn’t simple enough, we’ll let you in on our secret to chopping tons of veggies with ease thanks to the help of our favorite kitchen tool!
- Prepare the Dressing. To begin, combine all of the dressing ingredients in a small bowl or a jar with the lid. Stir or shake to combine.
- Create the Salad. Next, chop all your veggies. We like to use this chopping tool to make the process a breeze! Then, all you have to do is add the ingredients to a large bowl.
- Toss. Pour the dressing over the salad, and toss to combine, mixing until all of the ingredients are completely coated with the dressing. Enjoy!
Serving Suggestions
There’s no right or wrong way to enjoy this tahina salad! However, some of our favorite ways to serve it include:
- As a side with main courses like Middle Eastern Chicken and Potatoes, Sheet Pan Salmon, and Baked Chicken Bruschetta.
- As an appetizer spread with Olive Tapenade Bruschetta, Garlic Caprese Bread, and Roasted Red Pepper Feta Dip.
- As a light lunch with a Turkey Caprese Sandwich or Roasted Tomato Soup.
Tahina Salad Common Questions
Nothing! Tahina is the more traditional Middle Eastern name for tahini. It comes from the Arabic word ‘tahn’ which means ground.
This recipe is best served right away. However, if you want to prepare it in advance, we recommend storing the salad and dressing separately. Kept in airtight containers, the salad will stay fresh for up to 1-2 days, and the dressing will keep for up to 1 week in the fridge.
Tahini, or tahina, is a Middle Eastern condiment made from toasted ground hulled sesame seeds. Delicious on its own, it’s often used to make hummus, baba ganoush, and salad dressings.
More Easy Salad Recipes
Looking for more easy salad recipes? Try out some of our favorites below!
- Chickpea Cucumber Feta Salad
- Mediterranean Chickpea Salad
- Chickpea and Lentil Salad (Koshari Salad)
- Lentil Salad Recipe
Chickpea and Cucumber Tahini Salad Recipe
Ingredients
For the Dressing
- ⅓ cup tahini
- ½ cup water
- 2 teaspoons vinegar
- 2 teaspoons cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ lime (juiced)
For the Tahini Salad
- 1 ½ cups cucumbers (chopped)
- 1 cup tomatoes (chopped)
- 10 ounces chickpeas (drained and rinsed)
- ¼ cup fresh parsley (chopped)
Instructions
- In a bowl or jar, add the tahini, water, vinegar, cumin, salt, pepper, and lime juice. Stir to combine until smooth. Set aside.
- Using a veggie chopper or sharp knife, chop the cucumber and tomatoes.
- Add the cucumber, tomatoes, chickpeas, and parsley to a large bowl.
- Pour the tahina dressing on top, and toss to combine.
- Serve immediately, or chill in the fridge. Enjoy!
- Store the salad in an airtight container in the fridge for 1-2 days and the dressing for up to 1 week.