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Fresh Mediterranean Chickpea Salad Bowl Easy Lemon Tahini Dressing Recipe

Mediterranean chickpea salad bowl - featured image

A quick and easy Mediterranean chickpea salad bowl featuring fresh vegetables and a creamy lemon tahini dressing. Perfect for a light lunch or dinner with bright, balanced flavors.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 large cucumber, diced (English cucumber preferred)
  • 1 cup cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • ½ cup Kalamata olives, pitted and halved
  • ½ cup crumbled feta cheese
  • ½ cup fresh parsley, chopped
  • ¼ cup tahini
  • 3 tablespoons fresh lemon juice (about 1 medium lemon)
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, minced
  • 12 tablespoons water (to thin dressing)
  • Salt and black pepper, to taste

Instructions

  1. Prep the Veggies (10 minutes): Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, chop the parsley, and rinse and drain the chickpeas.
  2. Make the Lemon Tahini Dressing (5 minutes): In a small bowl or jar, combine tahini, lemon juice, olive oil, and minced garlic. Whisk or shake vigorously. Add water 1 tablespoon at a time until creamy but pourable. Season with salt and pepper.
  3. Toss the Salad (5 minutes): In a large bowl, combine chickpeas, cucumber, tomatoes, red onion, olives, and parsley. Pour dressing over and gently toss. Crumble feta on top and mix gently.
  4. Final Touches and Serving: Taste and adjust seasoning if needed. Serve immediately or chill for 15-20 minutes to meld flavors.

Notes

Rinse chickpeas well to remove canned flavor and excess sodium. Adjust dressing consistency with water as tahini thickens when chilled. Toss gently after adding feta to avoid breaking it down. Dressing can be made up to 3 days ahead and stored in fridge.

Nutrition

Keywords: Mediterranean salad, chickpea salad, lemon tahini dressing, healthy salad, vegetarian, quick salad, easy dinner, fresh salad