Vegan chickpea salad with tahini and lemon dressing

Vegan chickpea salad with tahini and lemon dressing: a fresh, hearty salad with chickpeas, cucumber, pepper, parsley and creamy tahini.

At a glance

• Serves 3
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 320 kcal per serving
• Protein: 14 g
• Fat: 14 g
• Carbs: 32 g

Ingredients

• 2 tins of chickpeas
• ½ cucumber
• ½ red onion
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove of garlic
• 1 pepper
• 1 handful of parsley
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch of cumin

Method

You’ll need: chopping board · knife · mixing bowl · sieve

1. Drain the chickpeas and leave them to drip dry well. Put them into a large bowl.
2. Cut the cucumber, pepper and red onion into small pieces. Chop the parsley and add everything to the chickpeas.
3. For the dressing, stir together the tahini, lemon juice, olive oil, garlic, salt, pepper and cumin. If needed, stir in a little water until it's creamy and easy to pour.
4. Pour the dressing over the salad and mix everything thoroughly. Leave to stand briefly so the flavours come together.
5. Taste again and balance with lemon juice, salt or pepper if needed.
6. Arrange in bowls and serve slightly chilled. Warm flatbread (gluten-free if needed) or grilled veg goes well with it.

Good to know

A salad like this perks up tired days. Quick to make, pleasantly fresh and often even more rounded in flavour the next day.

Swaps

Chickpeas → white beans (also provide fibre, mild); tahini → almond butter (also provides unsaturated fatty acids; contains tree nuts); parsley → coriander (brings different plant compounds); pepper → cherry tomatoes (provide lycopene).

Allergens

Contains sesame (tahini). Good for children if you go easy on the onion. Fine in pregnancy as long as everything is freshly washed and prepared hygienically.

Dairy-free recipes