Crispy Chickpea & Cucumber Salad with Lemon-Tahini Dressing Recipe
Founders
4
10 minutes
25 minutes
This crispy chickpea salad is a simple, protein-packed recipe that combines roasted chickpeas, fresh cucumber, cherry tomatoes, and a creamy lemon-tahini dressing. Ready in just 30 minutes, this healthy chickpea salad is perfect for meal prep, quick lunches, or as a satisfying side dish.
Why You'll Love This Chickpea Salad Recipe
This easy chickpea salad delivers on flavour, texture, and nutrition. The roasted chickpeas add a satisfying crunch and plant-based protein, while the lemon-tahini dressing brings creamy, tangy richness. It's naturally vegan, gluten-free, and dairy-free—making it a versatile recipe for any dietary preference.
Whether you're looking for a quick vegetarian lunch, a healthy side dish, or a make-ahead salad for busy weeknights, this recipe checks all the boxes.
Ingredients
For The Salad
- 1 can (540 mL) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon sea salt
- 1 English cucumber, diced
- 2 cups cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ¼ cup fresh parsley, roughly chopped
- ¼ cup fresh mint, roughly chopped
For the Lemon-Tahini Dressing
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 small garlic clove, minced
- 2–3 tablespoons water (to thin)
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
Directions
Roast the Chickpeas
Preheat your oven to 200°C (400°F). Pat the chickpeas completely dry with a clean kitchen towel—this is the key to achieving crispy roasted chickpeas. Toss them with olive oil, smoked paprika, and sea salt, then spread in a single layer on a parchment-lined baking sheet.
Roast for 20–25 minutes, shaking the pan halfway through, until the chickpeas are golden brown and crispy. Let them cool slightly before adding to the salad.
Make the Lemon-Tahini Dressing
In a small bowl, whisk together tahini, fresh lemon juice, olive oil, minced garlic, and sea salt. The tahini will seize up at first—this is normal. Gradually add water, one tablespoon at a time, whisking until the dressing becomes smooth and pourable.
Taste and adjust the seasoning with more lemon juice, salt, or black pepper as needed. The dressing should be creamy, tangy, and slightly garlicky.
Assemble the Chickpea Salad
In a large mixing bowl, combine diced cucumber, halved cherry tomatoes, thinly sliced red onion, fresh parsley, and fresh mint. Add the crispy roasted chickpeas and drizzle generously with the lemon-tahini dressing.
Toss gently to coat all the ingredients evenly. Serve immediately for maximum crunch, or refrigerate for up to 2 hours to allow the flavours to meld together.