Tahini Chickpea Cucumber Salad

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.

Course Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 301 kcal


  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 small cucumber seeded, quartered lengthwise and sliced
  • 1/2 cup chopped fresh mint parsley leaves, or a combination of the two
  • 1/4 cup tahini
  • Juice from 2 lemons
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon water if needed
  • Salt and pepper to taste


  1. 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.
  2. Pour the dressing over the salad and gently toss until all the ingredients are well-combined. Season with salt and pepper.
Nutrition Facts
Tahini Chickpea Cucumber Salad
Amount Per Serving
Calories 301 Calories from Fat 132
% Daily Value*
Fat 14.67g23%
Saturated Fat 1.8g11%
Carbohydrates 33.79g11%
Fiber 9.7g40%
Sugar 5.63g6%
Protein 11.78g24%
* Percent Daily Values are based on a 2000 calorie diet.