Crispy Chickpea & Cucumber Salad with Lemon-Tahini Dressing

Adam GALLAGHER
2026-03-13T13:40:38-04:00

This easy crispy chickpea salad recipe features roasted chickpeas, fresh cucumber, cherry tomatoes, and creamy lemon-tahini dressing. Vegan, gluten-free, and ready in 30 minutes.
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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 Crispy Chickpea Salad

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

How to Make Crispy Chickpea Salad

Step 1: 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.

Step 2: 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.

Step 3: 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.

Tips for the Best Chickpea Salad

Dry the chickpeas thoroughly: Moisture is the enemy of crispiness. Pat them completely dry before roasting.

Don't skip the fresh herbs: Parsley and mint add brightness and elevate the entire dish.

Make it a complete meal: Add crumbled feta cheese, grilled chicken, hard-boiled eggs, or avocado for extra protein and richness.

Swap the herbs: Try fresh dill, coriander, or basil instead of mint for a different flavour profile.

Prep ahead: Roast the chickpeas and make the tahini dressing up to 2 days in advance. Store separately and assemble just before serving.

Add extra crunch: Toss in toasted sunflower seeds, slivered almonds, or pumpkin seeds.

Recipe Variations

Mediterranean Chickpea Salad: Add Kalamata olives, crumbled feta, and a pinch of oregano.

Spicy Chickpea Salad: Add a pinch of cayenne pepper to the chickpeas and a dash of hot sauce to the dressing.

Grain Bowl Style: Serve the salad over cooked quinoa, brown rice, or farro for a heartier meal.

Storage & Meal Prep

Store leftover chickpea salad (without dressing) in an airtight container in the refrigerator for up to 2 days. Keep the lemon-tahini dressing in a separate container for up to 5 days. Toss the salad with dressing just before serving to maintain the crispy texture of the roasted chickpeas.

The roasted chickpeas can be stored at room temperature in an airtight container for up to 3 days and will stay relatively crispy.

Nutritional Benefits

This healthy chickpea salad is packed with plant-based protein, fibre, and essential nutrients. Chickpeas provide sustained energy and support digestive health, while tahini offers healthy fats and calcium. Fresh vegetables add vitamins, antioxidants, and hydration—making this salad as nourishing as it is delicious.

Disclaimer: This recipe is provided for informational and educational purposes. Please consider your own dietary needs, allergies, and health conditions. If you have specific medical or nutritional concerns, consult a qualified healthcare professional before making dietary changes.