Vegan Chickpea Salad with Lemon-Tahini Dressing Recipe
This is the salad you pretend to hate but secretly want in every group chat and picnic basket you grace.
It’s crunchy, zesty, filling, and doesn’t involve a blender having a nervous breakdown.
The lemon-tahini dressing slaps harder than your ex’s passive-aggressive texts.
Packed with protein, loaded with texture, and comes together faster than your impulse decisions at 2 a.m.
It’s healthy, but not boring. Satisfying, but not clingy.
Great for lazy lunches, side-eye dinners, or showing off at brunch with the girls.
Zero cooking drama. Just chop, toss, drizzle, and live your plant-based fantasy.
Vegan Chickpea Salad with Lemon-Tahini Dressing Recipe
A fresh, protein-rich vegan salad featuring chickpeas, veggies, and a sassy lemon-tahini dressing that's way too easy to fall for.
Ingredients
Method
- In a mixing bowl, toss chickpeas, cucumber, tomato, red onion, and parsley.
- In a small bowl, whisk tahini, lemon juice, syrup, garlic, olive oil, and salt.
- Add water gradually to reach creamy-but-pourable consistency.
- Pour the dressing over salad, mix well, and adjust seasoning.
- Serve chilled or at room temp. Fake a smile while they ask for the recipe.
Notes
📊 Nutritional Info (Per Serving)
- Calories: 235
- Total Fat: 9g
- Saturated Fat: 1.2g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
💊 Vitamins & Minerals (Per Serving)
- Folate: 34%
- Iron: 18%
- Vitamin C: 21%
- Vitamin B6: 13%
- Magnesium: 14%
💡 Additional Tips
- Add avocado if you’re feeling bougie.
- Chill the salad for 30 minutes—it gets more dramatic.
- Craving crunch? Toss in roasted seeds or crushed nuts.
- Want heat? Add chili flakes like you’re in a telenovela.
- Leftovers hold up in the fridge for 2 days—if you can resist that long.
