Vegan Chickpea Salad (Printable Version)
Bright chickpeas with fresh veggies and lemon-tahini dressing create a protein-packed, easy-to-make salad.
# What You'll Need:
→ Salad Base
01 - 2 cups cooked chickpeas, drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely diced
06 - 1/4 cup fresh parsley, chopped
07 - 2 tablespoons Kalamata olives, sliced
→ Lemon-Tahini Dressing
08 - 3 tablespoons tahini
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon extra virgin olive oil
11 - 1 tablespoon maple syrup or agave nectar
12 - 1 small garlic clove, minced
13 - 2-3 tablespoons water, as needed
14 - Salt and black pepper, to taste
# How To Make:
01 - Combine chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, parsley, and olives in a large mixing bowl.
02 - Whisk together tahini, lemon juice, olive oil, maple syrup, minced garlic, and 2 tablespoons water in a small bowl. Add additional water as needed to achieve a creamy, pourable consistency. Season with salt and black pepper.
03 - Pour the dressing over the salad ingredients. Toss gently until all components are evenly coated.
04 - Taste and adjust seasoning as needed. Serve immediately or refrigerate for 30 minutes to allow flavors to meld together.
# Expert Advice:
01 -
- The tahini dressing clings to every vegetable, ensuring no bland bites
- It actually tastes better after a day in the fridge, making it meal prep gold
- You can throw it together in under 15 minutes with pantry staples
02 -
- Tahini dressing thickens as it sits, so make it slightly thinner than you think you need
- The salad keeps beautifully for 3 days, but add fresh herbs right before serving
- If you meal prep this, store the dressing separately and toss just before eating
03 -
- Use warm chickpeas if possible—they absorb dressing better than cold straight from the fridge
- Toast a handful of pine nuts or sunflower seeds for crunch on top