Go Back
–+ servings
Two wooden serving spoons in a bowl of cucumber chickpea salad.
Print Recipe
5 from 2 votes

Cucumber Chickpea Salad with Balsamic Tahini Dressing

This simple Cucumber Chickpea Salad is a quick and easy addition to any meal or a satisfying light lunch on its own. Great for BBQs, potlucks, picnics, and lunchboxes. It's vegan, gluten-free, oil-free and ready in just 15 minutes!
Prep Time15 minutes
Total Time15 minutes
Course: Salads, Sides
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 6
Calories: 200kcal
Author: Jenn Sebestyen

Equipment

Ingredients

Salad

  • 1 English cucumber chopped, (or peel and de-seed a regular one),
  • 1 pint grape tomatoes halved or quartered
  • 1 can (15 oz) chickpeas drained and rinsed
  • ¼ of a red onion diced
  • ¼ cup fresh parsley chopped
  • fresh cracked black pepper to taste

Balsamic Tahini Dressing

  • ¼ cup tahini
  • 3 tablespoons balsamic vinegar
  • juice of ½ small lemon (about 1 tablespoon)
  • zest of 1 small lemon
  • 1 garlic clove minced
  • ¼ teaspoon salt or to taste
  • ¼ cup water to thin

Instructions

  • Place all salad ingredients in a bowl and toss well to combine.
  • Make dressing by whisking all ingredients, except water, in a small bowl.
  • Add water 1 tablespoon at a time to the dressing, whisking after each addition, until the desired consistency is reached.
  • Pour dressing (as little or as much as you like) on top of the salad and mix again.
  • Finish the salad with some fresh cracked black pepper and an extra sprinkle of salt and squeeze of fresh lemon, if desired.
  • Eat immediately or chill until serving.

Notes

~ Drain and rinse the canned chickpeas well.
~ Use an English cucumber or small Persian cucumbers to avoid the waxy coating on the skin that some grocery store cucumbers have.
~ Halve the grape tomatoes or quarter cherry tomatoes to make them bite size.
~ Use fresh herbs, not dried!
~ Finish the salad with fresh cracked black pepper and an extra sprinkle of salt and squeeze of lemon, if desired.
~ Add sliced olives, chopped avocado, or vegan feta for an extra punch of flavor, if desired.
~ If you don't want to use the balsamic tahini dressing, sprinkle the salad with salt and pepper and squeeze fresh lemon juice over the top. Toss well.
~ Store the dressing separate from the salad if possible.

Nutrition

Calories: 200kcal | Carbohydrates: 30g | Protein: 13g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Sodium: 608mg | Potassium: 272mg | Fiber: 9g | Sugar: 6g | Vitamin A: 350IU | Vitamin C: 34.7mg | Calcium: 30mg | Iron: 2.5mg