So, I threw this Chickpea Salad with Tahini Dressing together one day when I was craving something fresh but didn’t feel like cooking.
You know those days, right? It’s crunchy, creamy, a little salty from the olives and feta, and that tahini dressing just ties everything together like a flavor hug.
Plus, it’s super quick—just chop, mix, and boom, lunch (or dinner) is served. Bonus points: it’s totally plant-based and meal prep friendly.
Try my Chickpea Potato Soup recipe.
Why You’ll Love This Recipe
→ No cooking needed – Just chop, toss, and eat. Perfect for hot days or lazy days.
→ Meal prep magic – Stays fresh for a few days in the fridge, so lunch is already done.
→ Flavor bomb – Creamy tahini dressing, salty olives, crisp veggies… every bite’s got something going on.
→ Plant-based & satisfying – It’s vegan, gluten-free, dairy-free, and it actually fills you up.
→ Quick & easy – Ready in 25 minutes (or less if you’re speedy with a knife).
→ Great for sharing – Serve it at a potluck, picnic, or barbecue—it’s always a hit.
Try my Quick and Easy Chickpea Curry recipe.
What You’ll Need To Make
Chickpeas – These little guys are the base of it all. Packed with plant-based protein and fiber, they make the salad filling without feeling heavy. Canned chickpeas work great here—just drain, rinse, and you’re good to go.
Cucumber – Adds that fresh, cool crunch that every good salad needs. Plus, it plays super well with the creamy dressing.
Red Bell Pepper – Sweet, colorful, and crunchy—bell peppers bring the party and a little vitamin C too.
Kalamata Olives – These salty beauties add a bold, briny kick that balances out all the fresh veggies.
Vegan Feta – Creamy, tangy, and totally dairy-free. It gives the salad a cheesy vibe without any actual cheese (we love that).
Tahini Dressing – The MVP. It’s creamy, nutty, lemony, and ties everything together like a boss. I use my homemade version from the site, but store-bought works in a pinch too. Get the recipe for Tahini Dressing here.
NOTE: For measurements and rest of the ingredients check the recipe card below.
Glycemic Index (GI): ~35 (Low to Moderate) Glycemic Load (GL): 6 (Low)
What You’ll Need To Do
Time required: 10 mins
Alright, grab a big ol’ bowl and toss in your chickpeas, chopped cucumber, bell pepper, red onion, olives, and that crumbly vegan feta. Give it a little sprinkle of salt and black pepper—just enough to make those flavors pop.
When you’re ready to serve, drizzle on that dreamy tahini dressing (you know, the one from your stash or our go-to homemade Tahini dressing recipe) and give everything a good toss until it’s all coated and happy. That’s it—salad’s ready to party! 🥗✨
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Recipe Swaps & Creative Tweaks
🔁 Easy Recipe Swaps
- No vegan feta? Use avocado chunks for that creamy vibe or a sprinkle of nutritional yeast for a cheesy punch.
- Out of kalamata olives? Try green olives, capers, or even sun-dried tomatoes for a different kind of salty kick.
- Can’t find tahini? Swap in hummus, almond butter, or even a simple lemon-olive oil dressing.
- Not a fan of red onion? Use green onions or shallots for a milder bite—or leave it out altogether.
- Cucumber alternative? Zucchini or chopped celery adds crunch without changing the flavor too much.
🎨 Fun Tweaks to Try
- Add grains – Toss in some cooked quinoa, couscous, or farro to bulk it up and make it even more filling.
- Make it spicy – Add a pinch of chili flakes, a diced jalapeño, or a splash of hot sauce to the dressing for a little heat.
- Boost the greens – Serve it over a bed of arugula, baby spinach, or mixed greens for an extra nutrient boost.
- Add roasted veggies – Roasted sweet potato, cauliflower, or zucchini can take this salad from light lunch to hearty dinner.
- Mix up the beans – No chickpeas? No problem. White beans, black beans, or lentils work too!
Try my Protein Packed Chickpea Banana Bread recipe.
Helpful Tips for Success
Pat those chickpeas dry – After rinsing, give ’em a quick pat with a paper towel. It helps the dressing stick better and keeps the salad from getting soggy.
Chop everything evenly – Keeping the veggies bite-sized and similar in shape makes each forkful perfectly balanced.
Let it chill (if you’ve got time) – Letting the salad sit in the fridge for 20–30 minutes before serving helps the flavors mingle and get even tastier.
Dressing on the side for meal prep – If you’re prepping ahead, keep the dressing separate and toss just before eating to keep everything crisp.
Make extra dressing – Trust me, you’ll want it. Drizzle it on roasted veggies, grain bowls, or use it as a dip later in the week.
Season to taste – The olives and feta add saltiness, so always taste before adding extra salt.
Try my Rainbow Chickpea, Beet and Feta Salad recipe.
Serving Ideas
Wrap it up – Scoop the salad into a warm tortilla or pita for a quick, flavor-packed wrap. Bonus points for adding a handful of greens!
Over greens – Serve it on a bed of arugula, spinach, or spring mix for a loaded salad bowl situation.
Stuffed in avocados – Halve an avocado and pile this salad right in. Fancy but effortless.
With crackers or flatbread – Makes a great dip-style lunch or appetizer. Think mezze platter vibes!
Side dish for grilling – Pairs perfectly with anything off the grill—veggie skewers, tofu steaks, even burgers.
On toast – Yup, chickpea salad toast is a thing, and it’s delicious. Top with microgreens or extra feta for flair.
Buddha bowl style – Add some cooked quinoa, roasted veggies, and a drizzle more dressing for a full-on nourish bowl.
Try my Pesto Chickpea and Squash Toast recipe.
Storage & Reheating Tips
Fridge-friendly – Store the salad in an airtight container in the fridge. It’ll stay fresh for about 3–4 days.
Keep dressing separate (if meal prepping) – If you’re making it ahead, stash the tahini dressing in a small jar or container and toss it in just before eating to keep everything crisp and fresh.
Give it a quick stir before serving – After chilling, some of the dressing might settle at the bottom. Just give it a good mix to bring it back to life.
Avoid freezing – This one’s best enjoyed fresh. The veggies and dressing don’t hold up well in the freezer—they get mushy and weird.
Pack it smart – Taking it on the go? Use a leak-proof container and keep the dressing separate until you’re ready to eat.
Try my Chickpea and Squash Stew Casserole recipe.
Final Thoughts
And that’s it—told you it was easy! This salad’s been on repeat in my fridge lately, and it holds up really well for a few days, which makes it a total meal prep win. Whether you’re packing lunch, serving it up at a picnic, or just eating it straight outta the bowl like I do—this one’s a keeper. Let me know if you try it, and don’t skimp on that tahini dressing—it’s magic.
Recipe Card
Chickpea Salad with Tahini Dressing
This chickpea salad is my go-to when I want something quick, fresh, and filling 🌿👌. Tossed in creamy tahini dressing, it’s packed with flavor and done in 25 mins!
Ingredients
Instructions
-
Step 1:
Place the drained and rinsed chickpeas in a large mixing bowl. -
Step 2:
Add the chopped cucumber, red bell pepper, sliced red onion, halved kalamata olives, and crumbled vegan feta. -
Step 3:
Season the mixture with salt and freshly ground black pepper to taste. -
Step 4:
Just before serving, pour the tahini dressing over the salad.
-
Step 5:
Gently toss all ingredients until evenly coated. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 307kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 32g11%
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
