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