Chickpea Salad with Creamy Smoky Tahini Dressing

Name: Chickpea Salad with Creamy Smoky Tahini Dressing
Prep time: 15 min
Total time: 15 min
Ingredients: 1/4 cup(s) tahini; 2 tablespoon(s) olive oil ((sub water for oil-free)); 2 tablespoon(s) lime juice ((or lemon juice)); 1 teaspoon(s) smoked paprika; 1 teaspoon(s) Dijon mustard; 1 teaspoon(s) maple syrup or agave; 3/4 teaspoon(s) salt ((or to taste)); 1/2 teaspoon(s) garlic powder; 1/4 teaspoon(s) black pepper; 1 -2 tablespoon(s) water (as needed); 2 can(s) (14oz each) chickpeas (drained and rinsed (3 cups)); 1/2 English cucumber (diced (1 cup)); 1 cup(s) grape or cherry tomatoes (halved); 1/2 small(s) red onion (finely chopped); 1/4 cup(s) fresh dill (finely chopped (or sub parsley or cilantro)); 1/4 cup(s) roasted salted pepitas ((or sub pistachios, sunflower seeds, or slivered almonds))

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Chickpea Salad with Creamy Smoky Tahini Dressing

Creamy, smoky, crunchy, and fresh. This easy chickpea salad is bursting with bold flavor. It’s made with pantry-friendly ingredients and tossed in a luscious smoky tahini dressing that will have you licking the spoon. Perfect for meal prep, potlucks, BBQs, or quick lunches. Naturally vegan, high-protein, and ready in just 15 minutes!

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Prep Time15

Total Time15

Meal Type: Lunch, Salads, Sides

Keyword: chickpea, meal prep, salad

Special: 30 Minutes or Less, Gluten-Free, Kid-Friendly, Seasonal (Hot Weather)

Ingredient: Chickpeas

Showcase: What's Trending

Servings: 6 (6-8 as a side, or 4 as a main)

Ingredients

For the smoky tahini dressing:

1/4 cup(s) tahini
2 tablespoon(s) olive oil (sub water for oil-free)
2 tablespoon(s) lime juice (or lemon juice)
1 teaspoon(s) smoked paprika
1 teaspoon(s) Dijon mustard
1 teaspoon(s) maple syrup or agave
3/4 teaspoon(s) salt (or to taste)
1/2 teaspoon(s) garlic powder
1/4 teaspoon(s) black pepper
1 -2 tablespoon(s) water as needed

For the salad:

2 can(s) (14oz each) chickpeas drained and rinsed (3 cups)
1/2 English cucumber diced (1 cup)
1 cup(s) grape or cherry tomatoes halved
1/2 small(s) red onion finely chopped
1/4 cup(s) fresh dill finely chopped (or sub parsley or cilantro)
1/4 cup(s) roasted salted pepitas (or sub pistachios, sunflower seeds, or slivered almonds)

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Instructions

Make the dressing: In a small bowl or jar, whisk together the tahini, olive oil, lime juice, smoked paprika, Dijon, maple syrup, salt, garlic powder, and black pepper. Add water 1 tablespoon at a time, whisking until the dressing is creamy and pourable.
Assemble the salad: In a large mixing bowl, combine the chickpeas, cucumber, tomatoes, red onion, and dill. Pour about half of the dressing over the salad and toss to coat. Taste and add more dressing as desired, you may not need it all. Sprinkle the pepitas on top just before serving.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. If prepping ahead, keep the pepitas separate and add just before serving so they stay crunchy. The flavor gets even better as it sits!

Notes

Serving Suggestions

Enjoy as a light main dish.
Serve as a side salad for burgers, BBQ mains, or Mediterranean-style meals.
Stuff into pitas or wraps with leafy greens for a satisfying sandwich.
Scoop up with tortilla chips or crackers for a party-perfect appetizer.

Nutrition

Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan