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–+ servings
A white bowl filled with chickpeas, cucumbers, tomatoes, basil.
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5 from 1 vote

Cucumber Chickpea Salad

This veggie-filled cucumber chickpea salad is full of fresh vegetables, flavorful herbs, and tossed in a creamy tahini dressing.
Prep Time10 minutes
Total Time10 minutes
Course: Main Course, Salad, Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 209kcal
Author: Kelsey Riley
Cost: $10

Ingredients

Cucumber Chickpea Salad

  • 1 cup chickpeas
  • 1 cup cucumbers diced
  • 1 cup cherry tomatoes halved
  • ¼ cup basil chopped
  • ¼ cup tahini dressing

Tahini Dressing

  • 2 tablespoon olive oil
  • 1 tablespoon tahini
  • 1 tablespoon white wine vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon cool water
  • 1 tbsp lemon juice
  • 1 teaspoon maple syrup
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning

Instructions

  • Start by mixing together all of the ingredients for the tahini dressing. Stir everything together and set it aside.
  • Wash and prep all ingredients for the salad according to the ingredient list.
  • Toss the salad ingredients with the tahini dressing until well coated.
  • Serve right away or store in a closed container in the refrigerator for up to three days.

Notes

This salad can be stored in the refrigerator in a closed container for up to three days.

Nutrition

Calories: 209kcal | Carbohydrates: 31.3g | Protein: 6.1g | Fat: 7.3g | Sodium: 206mg | Fiber: 4.8g | Sugar: 15.7g | Calcium: 65mg | Iron: 2mg