Cucumber Chickpea Salad With Balsamic Tahini Dressing Recipe

This chickpea and cucumber salad has become my go-to for a quick, refreshing meal that’s bursting with flavor. The creamy balsamic tahini dressing ties everything together beautifully, and the optional feta adds a delightful tangy kick.

I adore crafting healthful recipes that explode with taste, and this Cucumber Chickpea Salad with a Balsamic Tahini Dressing does just that. The components of this salad are fresh and full of flavor.

Crunchy cucumber teams up with protein-rich chickpeas to provide a delightful contrast. Red onion and parsley throw a party for your taste buds with their beautiful, vibrant flavor.

And the dressing? Well, the dressing just might be the star of the show.

Cucumber Chickpea Salad With Balsamic Tahini Dressing Recipe Ingredients

• Cucumber: Low in calories and hydrating; adds crunch and freshness.
• Chickpeas: Rich in protein and fiber; provides a hearty base.
• Red Onion: Offers a sharp, pungent flavor; good source of antioxidants.
• Balsamic Vinegar: Adds a tangy sweet taste; low in calories.
• Tahini: Creamy texture; rich in healthy fats and essential nutrients.
• Garlic: Enhances flavor; known for heart health benefits.
• Lemon Juice: Adds brightness and acidity; a good source of Vitamin C.

Cucumber Chickpea Salad With Balsamic Tahini Dressing Recipe Ingredient Quantities

• 1 cucumber, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup balsamic vinegar
• 3 tablespoons tahini
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper, to taste
• Optional: 1/4 cup crumbled feta cheese

How to Make this Cucumber Chickpea Salad With Balsamic Tahini Dressing Recipe

1. In a big mixing bowl, combine the ingredients: diced cucumber, drained chickpeas, chopped red onion, and chopped parsley.

2. In a different small bowl, thoroughly mix by whisking the balsamic vinegar, tahini, olive oil, lemon juice, and minced garlic until the consistency is smooth and all the elements are well combined.

3. Drizzle the balsamic tahini dressing over the cucumber and chickpea medley.

4. Gently toss the salad to make sure all the ingredients are evenly coated with the dressing.

5. Add the salt and pepper to the salad so that they taste good to you, adjusting according to your preference.

6. If you are using, very lightly mix in the crumbled feta cheese.

7. Ensure the salad is well covered and put it in the fridge. Leave it there for no less than half an hour. Its flavor should not be allowed to meld.

8. Prior to serving, give the salad a quick toss to redistribute the dressing and ingredients.

9. Serve the salad as a side dish or a light main dish; the salad is served cold.

10. Keep any remaining food in a sealed container in the fridge for 3 days maximum.

Cucumber Chickpea Salad With Balsamic Tahini Dressing Recipe Equipment Needed

1. Large mixing bowl
2. Small mixing bowl
3. Whisk
4. Knife
5. Cutting board
6. Measuring cups
7. Measuring spoons
8. Spoon or salad tosser
9. Airtight container for storage

FAQ

• Can I use a different type of bean instead of chickpeas?You can use white beans or black beans instead of chickpeas for a different texture and taste.
• Is there an alternative to tahini for the dressing?In the absence of tahini, you might use almond butter or sunflower seed butter in its stead.
• How long will the salad keep in the fridge?You can keep the salad for up to 3 days in the refrigerator. It should be stored in an airtight container. It should be kept in the refrigerator.
• Can I make this salad ahead of time?You can prepare the salad a few hours in advance. Just before serving, add the dressing to keep the vegetables fresh.
• Is the feta cheese necessary?The feta cheese is not a requirement. The salad is wonderful even if you skip the feta, in favor of a vegan or dairy-free version.
• What can I use instead of balsamic vinegar?Should you find yourself without balsamic vinegar, acceptable substitutes include red wine vinegar or apple cider vinegar.

Cucumber Chickpea Salad With Balsamic Tahini Dressing Recipe Substitutions and Variations

Chickpeas—Swap with white beans or kidney beans if you want a different texture.
Shallots or green onions can be used instead of red onion for a milder taste.
Remove fresh parsley; use fresh cilantro or dill for an equally fresh (though somewhat different) herbal note.
Balsamic vinegar may be replaced with apple cider vinegar or red wine vinegar.
Feta cheese. For a vegan option, try c. rumbled tofu or omit completely.

Pro Tips

1. To enhance the flavor, consider roasting the chickpeas before adding them to the salad. Toss them with a bit of olive oil, salt, and spices like paprika or cumin, and roast at 400°F (200°C) for about 20 minutes.

2. For added freshness and aroma, zest the lemon before juicing it and add the zest to the dressing. It will give a more vibrant citrus flavor to the salad.

3. If you have time, let the red onion soak in cold water for 10 minutes before adding it to the salad. This will mellow out its strong, pungent flavor.

4. To make the dressing creamier without adding extra oil, blend the tahini mixture using an immersion blender or small food processor. This will help emulsify the ingredients into a smoother dressing.

5. For a bit of heat, add a pinch of red pepper flakes or a dash of cayenne pepper to the dressing. It will give the salad a subtle spicy kick that complements the other flavors.