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Two wooden serving spoons in a bowl of cucumber chickpea salad.
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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 mins
Total Time15 mins
Course: Salads, Sides
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 6
Calories: 200kcal



  • 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


  • 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.


~ 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.

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.


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