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chickpea and cucumber tahina salad
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5 from 1 vote

Chickpea and Cucumber Tahini Salad Recipe

This Chickpea and Cucumber Tahini Salad is the easiest recipe you’ll ever make! Fresh produce combines with a warm tahini dressing for a satisfying side dish or appetizer.
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer, Salad, Side
Cuisine: American, middle eastern
Keyword: chickpea, cucumber salad, easy tahini dressing, salad recipe, tahina salad, tahini, tahini dressing
Servings: 4 servings
Author: Food Dolls

Ingredients

For the Dressing

  • 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.

Nutrition

Serving: 1serving | Calories: 395kcal | Carbohydrates: 52g | Protein: 17g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 623mg | Potassium: 871mg | Fiber: 5g | Sugar: 2g | Vitamin A: 917IU | Vitamin C: 17mg | Calcium: 202mg | Iron: 5mg