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Fresh Mediterranean Chickpea Salad Bowl with Lemon Tahini Dressing

Fresh Mediterranean Chickpea Salad Bowl - featured image
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A refreshing and nourishing Mediterranean chickpea salad bowl featuring crisp vegetables and a creamy lemon tahini dressing, perfect for light lunches or dinners.

Ingredients

Scale
  • 2 cans (15 oz / 425g each) cooked chickpeas, drained and rinsed
  • 1 medium Persian cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • ¼ small red onion, finely chopped
  • ½ cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (optional)
  • ½ cup (about 75g) feta cheese, crumbled
  • ¼ cup (60ml) tahini
  • Juice of 1 large lemon (about 3 tablespoons / 45ml)
  • 1 garlic clove, minced
  • 2 tablespoons (30ml) extra virgin olive oil
  • 2 tablespoons (30ml) water
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon honey or maple syrup

Instructions

  1. Drain and rinse two cans of chickpeas under cold water. Let them drain thoroughly in a colander for about 2 minutes.
  2. Dice 1 Persian cucumber into small cubes (about ½-inch pieces). Halve 1 cup of cherry tomatoes. Finely chop ¼ of a small red onion. Chop ½ cup fresh parsley and 2 tablespoons fresh mint.
  3. In a small bowl or jar, combine ¼ cup tahini, juice of 1 lemon, 1 minced garlic clove, 2 tablespoons olive oil, 2 tablespoons water, 1 teaspoon honey, and salt and pepper to taste. Whisk vigorously or shake until smooth and creamy. Add more water if needed to reach a pourable consistency.
  4. In a large mixing bowl, combine the chickpeas, cucumber, tomatoes, red onion, parsley, and mint. Pour the lemon tahini dressing over the salad and toss gently but thoroughly.
  5. Crumble ½ cup of feta cheese over the top and give the salad one last gentle toss.
  6. Taste the salad and adjust salt, pepper, or lemon juice as needed. Let the salad sit for about 5 minutes before serving to let the flavors meld.

Notes

Stir tahini well before measuring to reincorporate oils. Add water gradually to dressing to control thickness. Rinse canned chickpeas to reduce salt and improve texture. Soak red onion in cold water if you want to mellow its sharpness. Toss salad gently to avoid crushing tomatoes. Dressing can be made ahead and refrigerated up to 3 days. For vegan option, omit feta or use plant-based cheese.

Nutrition

Keywords: Mediterranean salad, chickpea salad, lemon tahini dressing, healthy salad, easy lunch, vegetarian, gluten-free

Find it online: https://juliamadeit.com/fresh-mediterranean-chickpea-salad-bowl-recipe-easy-healthy-meal-with-lemon-tahini-dressing/