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Cucumber Chickpea Salad with Balsamic Tahini Dressing is a quick and easy addition to any meal. Especially great for BBQ, potluck or picnics where it’s going to sit out for awhile. The mingling of the flavors will only enhance this dish and since it’s dairy-free, there is no need to worry about it going bad.
Have you ever tried those Goddess flavored store bought dressings? They are my favorite! I just love how the addition of the tahini really makes it pop. Those flavors were my inspiration for this yummy Cucumber Chickpea Salad. It’s tasty right out of the bowl, but can also be made ahead of time, which will allow the flavors to mingle even more.
This could be an appetizer, a side salad or a main course. It would also be an easy addition to any lunchbox.
It does require a bit of chopping, but it’s still quick and easy; I promise! Use as much or as little of the dressing as you desire. Leftover dressing will store in an airtight container (I like to use mason jars) in the fridge for a couple of days. Leftover salad will also store in the fridge, though if you want to assure yourself leftovers for the week, I suggest doubling this recipe…I can nearly eat this whole thing myself; it’s so good!
Never heard of tahini? It’s a paste made from ground hulled sesame seeds. Think peanut butter, but made from sesame seeds instead of peanuts.
The fresh parsley and the balsamic tahini dressing really make this Cucumber Chickpea Salad what it is. Feel free to experiment with your favorite fresh herbs (dill would be a great one to try!), but you MUST try this dressing! Yum!
Cucumber Chickpea Salad
I hope you love this Cucumber Chickpea Salad as much as we do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
- 1 English cucumber (or de-seed and peel a regular one), chopped
- 1 pint cherry tomatoes (halved or quartered)
- 1 can chickpeas (drained and rinsed)
- 1/4 red onion (diced)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup tahini
- 3 tbsp balsamic vinegar
- juice of 1/2 small lemon (about 1 tbsp)
- zest of 1 small lemon
- 1 garlic clove , minced (or 1 tsp garlic powder)
- 1/4 tsp salt
- 1/4 cup water to thin
- Place all salad ingredients in a bowl; mix well
- Make dressing by whisking all ingredients, except water, in a small bowl.
- Add 1 tbsp of water at a time to dressing until desired consistency is reached.
- Pour dressing (as little or as much as you like) on top of the salad and mix again.
- Eat immediately or chill until serving.
More Delicious Picnic Salad Recipes to Love:
Herb Roasted Potato Arugula Salad
Colleen says
If making this for lunches during the week do you store it with the dressing or add the dressing the day you eat it? Thanks.
Jenn S. says
With the dressing on it will last a day, maybe two. If you are making a big batch to store all week, I would keep them separate. The chickpeas would be fine, but the cucumbers would get mushy if left in the dressing too long. Enjoy!
Mike Blair says
Best dressing ever. Just had it on my veggie stacked baked sweet potato.
Jenn S. says
Veggie stacked baked sweet potato you say?? That sounds amazing!!! Thank you, Mike! Yes, this dressing is super versatile and goes with pretty much everything. I’m so glad you loved it!
Mike Blair says
https://imageshack.com/i/poDjCjJfj
Having it again tpmorrow ☺
Alicia says
I’ve made your salad three times now! It’s a hit and a keeper!
Jenn S. says
Thank you so much, Alicia! You just made my day! It’s always the first thing I make when I have guests over for lunch. Have a great week!
Amber Neal says
Oh I am going to have to make this very soon!!
sebestyen2 says
I hope you like it! Let me know how it turns out.
Liane says
What a delicious looking salad 🙂 I have to try this, tahini is one of my favs. Happy vegan mofo^^
sebestyen2 says
Thanks! I hope you enjoy!