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Fresh Greek Chickpea Salad Recipe with Easy Zesty Lemon Tahini Dressing

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A refreshing and filling Greek-inspired salad featuring tender chickpeas, crisp cucumber, juicy tomatoes, fresh herbs, and a creamy zesty lemon tahini dressing. Quick and easy to prepare, perfect for a healthy meal or side dish.

Ingredients

Scale
  • 1 (15 oz / 425 g) can chickpeas, drained and rinsed
  • 1 large cucumber, diced (seeded if desired)
  • 1 cup (150 g) cherry tomatoes, halved
  • 1/4 cup (40 g) red onion, finely chopped
  • 1/4 cup (30 g) Kalamata olives, pitted and sliced (optional)
  • 1/3 cup (40 g) crumbled feta cheese (use dairy-free feta if preferred)
  • 1/4 cup (10 g) fresh parsley, chopped
  • 1/4 cup (10 g) fresh mint leaves, chopped
  • For the Zesty Lemon Tahini Dressing:
  • 1/4 cup (60 ml) tahini (preferably smooth)
  • 3 tablespoons (45 ml) fresh lemon juice
  • 1 tablespoon (15 ml) extra virgin olive oil
  • 1 tablespoon (15 ml) water (to thin as needed)
  • 1 garlic clove, minced
  • 1/2 teaspoon (2.5 g) ground cumin
  • Salt and freshly ground black pepper, to taste
  • Pinch of cayenne pepper (optional)

Instructions

  1. Drain and rinse the canned chickpeas well under cold water to remove excess sodium and any canning liquid. Set aside to drain completely.
  2. Dice the cucumber into bite-sized pieces. Peel if desired for less moisture. Halve the cherry tomatoes and finely chop the red onion. Slice the Kalamata olives if using.
  3. Roughly chop the fresh parsley and mint leaves.
  4. In a small bowl, combine tahini, fresh lemon juice, olive oil, minced garlic, ground cumin, and cayenne pepper if using. Whisk vigorously while gradually adding water until the dressing reaches a smooth, pourable consistency. Season with salt and pepper to taste.
  5. In a large mixing bowl, add the drained chickpeas, chopped cucumber, tomatoes, onions, olives, and herbs. Pour the dressing over and toss gently but thoroughly to coat.
  6. Crumble feta cheese over the top and give the salad one last light toss.
  7. If time allows, let the salad sit for 10 minutes at room temperature to let flavors meld. Taste and adjust salt or lemon juice if needed before serving. Serve chilled or at room temperature.

Notes

Rinse chickpeas well to reduce canned flavor. Use fresh lemon juice for best flavor. Whisk tahini dressing thoroughly to avoid lumps. Add dressing gradually to avoid overdressing. Store dressing separately if making ahead to keep veggies crisp. Add feta just before serving to prevent sogginess. If dressing thickens, add water teaspoon by teaspoon to thin.

Nutrition

Keywords: Greek salad, chickpea salad, tahini dressing, lemon tahini, healthy salad, vegetarian, gluten-free, quick salad, Mediterranean diet

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