Creamy Tahini Lemon Chickpea Salad
A refreshing and nutritious salad combining creamy tahini, zesty lemon, and hearty chickpeas, perfect as a light lunch or side dish.
Ingredients
Main Ingredients
- 2 cups cooked chickpeas or one 15-ounce can, drained and rinsed
- 1/3 cup tahini For creaminess
- 3 tablespoons fresh lemon juice Juice of one large lemon
- 2 cloves minced garlic For aromatic warmth
- 2 tablespoons extra virgin olive oil Adds fruity richness to the dressing
- 1 tablespoon maple syrup or honey Optional hint of sweetness
- 1 teaspoon ground cumin For earthiness
- fresh parsley Chopped, to taste, for color and crunch
- red onion Finely diced, to taste, for crunch
- salt and freshly ground black pepper To taste
Instructions
Preparation
- Rinse and drain your cooked chickpeas if using canned ones to remove excess sodium.
- In a large mixing bowl, whisk together tahini, lemon juice, minced garlic, olive oil, maple syrup (if using), ground cumin, salt, and pepper. If too thick, gradually add water to reach a smooth consistency.
- Add drained chickpeas to the bowl with the dressing and gently toss to coat, mashing some chickpeas for extra creaminess.
- Fold in diced red onion and chopped parsley until evenly distributed.
- Taste the salad and adjust seasoning with more salt, pepper, or lemon juice as needed.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Consider adding smoked paprika for depth, swapping parsley for cilantro or mint, or including diced cucumbers for added crunch. Leftovers last up to three days in the fridge. Refresh dressing with water or lemon juice if thickened.