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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.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 235
Ingredients Method Notes

Ingredients
  

For the salad:
  • 1½ cups cooked chickpeas or canned, drained
  • ½ cucumber diced
  • 1 medium tomato chopped
  • ¼ red onion sliced thin
  • 2 tablespoons fresh parsley chopped
  • Salt and pepper to taste
For the lemon-tahini dressing:
  • 2 tablespoons tahini
  • 1½ tablespoons lemon juice
  • 1 teaspoon maple syrup or honey if you're a flexible vegan
  • 1 clove garlic minced
  • 2 teaspoons olive oil
  • 1 tablespoon water adjust for consistency
  • Pinch of salt

Method
 

  1. In a mixing bowl, toss chickpeas, cucumber, tomato, red onion, and parsley.
  2. In a small bowl, whisk tahini, lemon juice, syrup, garlic, olive oil, and salt.
  3. Add water gradually to reach creamy-but-pourable consistency.
  4. Pour the dressing over salad, mix well, and adjust seasoning.
  5. 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.