Chickpea Salad with Tahini Dressing
Fresh chickpeas, cucumbers, peppers, and kalamata olives tossed in garlicky tahini dressing—quick, flavorful, and perfect for meal prep or lunch!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.easyveganmealplan.com.
Ingredients
- 2 14oz can(s) chickpeas (rinsed and drained (about 3 cups cooked chickpeas))
- 1 English cucumber (chopped (about 1 ½ cups))
- 1 red bell pepper (chopped (about 1 cup))
- ½ small red onion (thinly sliced (about ½ cup))
- ½ cup(s) pitted kalamata olives (halved)
- ½ cup(s) crumbled vegan feta
- Salt and pepper (to taste)
- ⅓ cup(s) tahini
- 3 tablespoon(s) lemon juice
- 2 clove(s) garlic (minced or pressed)
- ¼ teaspoon(s) salt (or to taste)
- 4 tablespoon(s) water (or more as needed for consistency)
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