Vegetarian Chickpea Salad
- Total time
- 15 minutes
- Calories
- 330 kcal
- Protein
- 12 g
- Serves
- 4 cups (about 1 1/2 cups each)
This vegetarian chickpea salad combines chickpeas, cucumber, roasted red peppers, parsley, and a lemon tahini dressing for a no-cook lunch or side. The dressing is creamy without yogurt, and the vegetables stay crisper when it is packed separately for later.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 12 g
- Carbs
- 39 g
- Fat
- 15 g
- Fiber
- 10 g
- Sodium
- 470 mg
Estimated from the listed ingredients.
- Prep
- 15 minutes
- Cook
- No-cook
Ingredients
- 2 (15-oz/425-g) cans chickpeas, drained and rinsed
- 1 large cucumber, diced
- 1 cup (150 g) chopped jarred roasted red peppers, drained
- 1/2 small red onion, finely diced
- 1/2 cup chopped parsley
- 1/4 cup (60 g) tahini
- 3 tablespoons lemon juice
- 2 tablespoons water
- 1 tablespoon olive oil
- 1 garlic clove, finely grated
- 1/2 teaspoon kosher salt
Before you start
- Tahini contains sesame. Use a sunflower-seed butter only if needed; it will make the dressing darker and less sesame-forward.
- Drain the chickpeas and roasted peppers well before mixing so the dressing does not become watery.
Instructions
- Combine chickpeas, cucumber, peppers, onion, and parsley in a large bowl.
- Whisk tahini, lemon juice, water, oil, garlic, and salt until smooth. Add 1 teaspoon water at a time if it is too thick to drizzle.
- Toss with the salad just before serving. Taste and add salt or lemon juice as needed.
Meal prep, storage, and reheating
Refrigerate the undressed salad and dressing separately for up to 3 days. Toss only the portion you plan to eat; the cucumber softens after dressing. This salad does not need reheating and is not suitable for freezing.