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!
Servings: 6
Calories: 200kcal
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.
Storage/Freezing Store leftovers in an air-tight container in the fridge for 3 to 4 days. Store the dressing separate from the salad, if possible. If not, the salad will still keep well. I do not recommend freezing this salad.
Storage/Freezing Store leftovers in an air-tight container in the fridge for 3 to 4 days. Store the dressing separate from the salad, if possible. If not, the salad will still keep well. I do not recommend freezing this salad.
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