If you're looking for a quick, refreshing dish that packs a punch of flavor and nutrition, this Chickpea and Cucumber Salad is your go-to. Perfect for a light lunch or a vibrant side dish, it combines creamy tahini dressing with fresh, crunchy veggies. Plus, it's ready in no time!
Chickpeas are the protein powerhouse of this salad, providing a hearty base and a slightly nutty flavor. Cucumbers add a refreshing crunch and help keep the dish light. The red onion brings a sharp, savory bite that balances the creaminess of the dressing. Fresh parsley adds a touch of herbal freshness. The dressing, made with tahini, lemon juice, olive oil, and garlic, ties everything together with a creamy, tangy flavor. Finally, a bit of salt and pepper ensures all the flavors pop.
This salad pairs wonderfully with grilled meats like chicken or fish. For a vegetarian-friendly meal, serve it alongside roasted vegetables or a hearty grain like quinoa or farro. It's also great as a filling in pita bread for a quick sandwich option.
Start by prepping your veggies. Dice the cucumbers into bite-sized pieces and finely chop half of a small red onion. Drain and rinse a can of chickpeas, then combine them in a large bowl with the cucumbers and onion. This step is quick and sets the stage for the rest of the dish.
Next, let's make the dressing. In a small mixing bowl, whisk together 3 tablespoons of tahini, the juice of one lemon, 2 tablespoons of olive oil, and a minced clove of garlic. Keep whisking until the mixture is smooth and creamy. If it looks too thick, you can add a splash of water to reach your desired consistency.
Pour the dressing over the chickpea mixture and gently toss everything to combine. You want each piece lightly coated in that delicious dressing. At this point, season with salt and pepper to taste. Remember, a little goes a long way, so start small and adjust.
Finally, finish off by garnishing with fresh parsley. This adds a pop of color and a fresh flavor that complements the salad beautifully.
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