Description
A refreshing blend of crisp cucumbers and hearty chickpeas tossed in a creamy, zesty tahini dressing. This plant-based salad is satisfying and nutrient-dense.
Ingredients
Scale
- 2 English cucumbers, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 3 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1–2 tablespoons warm water (to thin dressing)
Instructions
- Dice the cucumbers into bite-sized pieces and place them in a large bowl.
- Rinse the chickpeas thoroughly under cold water and add them to the bowl with the cucumbers.
- In a separate small bowl, whisk together the tahini, lemon juice, and maple syrup until smooth.
- Stir the minced garlic, salt, and black pepper into the dressing mixture.
- If the dressing is too thick, whisk in warm water one tablespoon at a time until it reaches a creamy, pourable consistency.
- Pour the dressing over the cucumbers and chickpeas, tossing gently to coat.
- Fold in the chopped fresh parsley and serve immediately or chill in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-inspired