Description
For the Salad:
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, finely chopped
1/4 cup Kalamata olives, sliced
1/4 cup crumbled feta cheese
2 tbsp fresh parsley, chopped
For the Lemon-Tahini Dressing:
3 tbsp tahini
2 tbsp fresh lemon juice
1 tbsp olive oil
1 tsp honey or maple syrup
1/2 tsp garlic powder
2-3 tbsp water (to thin, as needed)
Salt and black pepper to taste
For Garnish (Optional):
Extra parsley
A sprinkle of sesame seeds
Directions:
In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
In a small bowl, whisk together tahini, lemon juice, olive oil, honey, garlic powder, salt, and black pepper. Add water as needed to achieve a smooth, pourable
consistency.
Drizzle the dressing over the salad and toss to coat evenly.
Let the salad sit for 5-10 minutes to allow flavors to meld.
Garnish with extra parsley and sesame seeds if desired. Serve and enjoy!
Prep Time: 10 minutes Total Time: 10 minutes Kcal: 280 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect salad every time. First, thoroughly drain and rinse the chickpeas in a colander to remove excess sodium and improve texture. While they drain, chop all your vegetables: halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and slice the olives. Combine these in a large mixing bowl with the chickpeas, crumbled feta, and chopped parsley. For the dressing, start by whisking the tahini and fresh lemon juice together vigorously in a separate small bowl; this initial mix is key to a smooth emulsion. Then, whisk in the olive oil, honey or maple syrup, garlic powder, salt, and pepper. Finally, add water one tablespoon at a time until the dressing is creamy and pourable. Pour the dressing over the salad and toss gently but thoroughly to ensure every component is coated. Allow the dressed salad to rest at room temperature for 5-10 minutes before serving to let the flavors combine.
Serving Suggestions
This versatile Mediterranean Chickpea Salad can be enjoyed in several ways. Serve it as a bright, protein-packed side dish alongside grilled chicken, fish, or lamb. For a complete vegetarian meal, spoon it over a bed of leafy greens like arugula or stuff it into a warm pita pocket with a dollop of hummus. It also makes an excellent make-ahead lunch; store it in an airtight container in the refrigerator for up to 3 days. For a heartier option, mix in cooked quinoa or farro, or top with grilled halloumi cheese.
How-to Summary
In summary, create this salad by combining drained chickpeas, tomatoes, cucumber, onion, olives, feta, and parsley in a bowl. Separately, whisk tahini, lemon juice, oil, honey, garlic powder, salt, and pepper, thinning with water to desired consistency. Dress the salad, let it sit briefly, then garnish and serve.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, it’s an excellent make-ahead dish. Combine the salad ingredients and dressing separately, storing them in the fridge. Toss together just before serving to maintain the best texture.
What can I use instead of feta for a dairy-free version? Omit the feta or use a dairy-free alternative. For a similar salty, tangy element, add a handful of capers or marinated artichoke hearts.
My tahini dressing is too thick. What should I do? Simply add more water, one teaspoon at a time, while whisking until it reaches a creamy, pourable consistency. The lemon juice also helps thin it.
How long do leftovers last in the refrigerator? Store leftovers in an airtight container for up to 3 days. The vegetables may soften slightly but will still be delicious.
Can I use dried chickpeas instead of canned? Absolutely. Soak and cook 1/2 cup of dried chickpeas until tender. This yields roughly the same amount as one 15-oz can and allows you to control the salt level.
Common Mistakes to Avoid
Avoid these pitfalls for the best results. First, do not skip rinsing the canned chickpeas; this removes the starchy liquid and improves flavor. Second, do not add the dressing hours in advance, as the salt will draw moisture from the vegetables, making the salad watery. Third, ensure your tahini is well-stirred before measuring, as the oil can separate. Finally, do not over-dress the salad; start with half the dressing, toss, and add more as needed to lightly coat the ingredients.
Conclusion
This Mediterranean Chickpea Salad is more than just a quick side dish; it’s a vibrant, nutritious, and flavorful meal component that comes together in minutes. The creamy lemon-tahini dressing perfectly complements the fresh vegetables and salty feta, creating a satisfying balance in every bite. Whether you’re meal-prepping for the week or need an impressive dish for a gathering, this recipe is a reliable and delicious choice. Enjoy the taste of the Mediterranean from your own kitchen.
