Whether you stuff it into a pita, use it in a meal bowl, or just eat it as-is, this simple salad is destined to become a make-ahead lunch staple.
215-ounce cans chickpeas, drained and rinsed
1small cucumberseeded, quartered lengthwise and sliced
1/2cupchopped fresh mintparsley leaves, or a combination of the two
Juice from 2 lemons
1tablespoonextra-virgin olive oil
Salt and pepperto taste
Toss the chickpeas, cucumber, and herbs in a large bowl. Whisk together the tahini, lemon juice, and olive oil in a small bowl. Add water if needed - you'll want the dressing to be thick, but it should still be thin enough that it can be poured and tossed with the salad.
Pour the dressing over the salad and gently toss until all the ingredients are well-combined. Season with salt and pepper.
Tahini Chickpea Cucumber Salad
Amount Per Serving
Calories 301Calories from Fat 132
% Daily Value*
Saturated Fat 1.8g11%
* Percent Daily Values are based on a 2000 calorie diet.