This Chickpea and Cucumber Tahini Salad is the easiest recipe you’ll ever make! Fresh produce mingles 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 a delectable addition to the lunch or dinner table.
Table of Contents
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
Keeping it simple and sweet, here’s the short ingredient list for this tahina salad recipe. Get ready to whip up one delicious dish with these essentials:
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
This tahina salad takes simplicity to a whole new level! And if that wasn’t easy enough, we’ll spill the beans on our secret to effortlessly chopping tons of veggies – all thanks to 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 rulebook when it comes to enjoying this tahina salad! However, here are some of our favorite ways to serve up this delectable dish:
- 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
Canned chickpeas work perfectly for cucumber salad and save significant preparation time compared to cooking dried beans! Just be sure to rinse them thoroughly to remove excess sodium and starch, which gives you a cleaner flavor and prevents the dressing from becoming diluted or cloudy.
Persian or English cucumbers are ideal for chickpea salad since they have thinner skins, fewer seeds, and crunchier texture! These varieties don’t require peeling and won’t release excess water into your salad, keeping everything crisp and preventing that dreaded soggy situation that can happen with regular cucumbers.
Chickpea cucumber salad tastes best when served chilled or at cool room temperature, allowing the flavors to shine without dulling them! While strictly refrigerated is most refreshing for summer gatherings, letting it sit for 15-20 minutes before serving can actually help the flavors open up more fully.
Chickpea cucumber salad absolutely works as a satisfying main course, especially when bulked up with extra protein or grains! Adding feta cheese, quinoa, or a hard-boiled egg transforms it from side dish to complete meal, perfect for lunch or a light dinner during warmer months.
More Easy Salad Recipes
In the mood for more easy and delicious salads? Try out some of our other savory salads 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.⅓ cup tahini, ½ cup water, 2 teaspoons vinegar, 2 teaspoons cumin, 1 teaspoon salt, ½ teaspoon black pepper, ½ lime
- Using a veggie chopper or sharp knife, chop the cucumber and tomatoes.1 ½ cups cucumbers, 1 cup tomatoes
- Add the cucumber, tomatoes, chickpeas, and parsley to a large bowl.10 ounces chickpeas, ¼ cup fresh parsley
- 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.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
