Chickpea Salad with Tahini Dressing

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Chickpea Salad with Tahini Dressing

This fresh, crunchy chickpea salad is tossed in a garlicky, lemony tahini dressing for a Mediterranean-inspired dish that’s quick, filling, and full of flavor. It's perfect for meal prep, picnics, or an easy plant-based lunch — no cooking required!
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Prep Time25 minutes
Total Time25 minutes
Meal Type: Lunch, Salads, Sides
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free
Ingredient: bell pepper, Chickpeas, Cucumber, Lemons
Servings: 4
Ingredients
For the Salad:
  • 2 14oz can(s) chickpeas rinsed and drained (about 3 cups cooked chickpeas)
  • 1 English cucumber chopped (about 1 ½ cups)
  • 1 red bell pepper chopped (about 1 cup)
  • ½ small red onion thinly sliced (about ½ cup)
  • ½ cup(s) pitted kalamata olives halved
  • ½ cup(s) crumbled vegan feta
  • Salt and pepper to taste
For the Tahini Dressing:
  • ⅓ cup(s) tahini
  • 3 tablespoon(s) lemon juice
  • 2 clove(s) garlic minced or pressed
  • ¼ teaspoon(s) salt or to taste
  • 4 tablespoon(s) water or more as needed for consistency
US Customary - Metric
Instructions
  • Make the dressing: In a small bowl, whisk together the tahini, lemon juice, garlic, and salt until thick. Gradually whisk in water, 1 tablespoon at a time, until the dressing becomes smooth and pourable. Taste and adjust with more lemon juice, salt, or water as needed.
  • Assemble the salad: In a large mixing bowl, combine the chickpeas, cucumber, bell pepper, red onion, olives, and vegan feta. Season with a pinch of salt and black pepper.
  • Toss and serve: Pour the tahini dressing over the salad and toss to coat evenly. Serve immediately or chill in the fridge for 15–30 minutes to let the flavors meld.
Notes
  • No vegan feta? Sub with cubed avocado, a sprinkle of nutritional yeast, or omit entirely.
  • No kalamata olives? Use green olives or leave them out for a milder taste.
  • Extra crunch? Add chopped romaine, shredded carrots, or sunflower seeds.
  • Make it a meal: Serve over quinoa, couscous, or leafy greens to make it more filling.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 453kcal | Carbohydrates: 45g | Protein: 18g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 1159mg | Potassium: 636mg | Fiber: 15g | Sugar: 4g | Vitamin A: 1125IU | Vitamin C: 47mg | Calcium: 156mg | Iron: 4mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan