Chickpea Cucumber Salad with Lemon Tahini Dressing

Name: Chickpea Cucumber Salad with Lemon Tahini Dressing
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cans (15 oz each) (850 g) canned chickpeas, drained, rinsed well and patted dry (about 3 cups / 480 g drained); 1 large (about 12 oz) (340 g) English cucumber, quartered lengthwise and cut into ½-inch (1 cm) pieces; 1½ cups (225 g) cherry tomatoes, halved (quartered if large); ¼ cup (35 g) red onion, finely diced; ½ cup (20 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped; ¼ cup (60 g) tahini, well stirred; 3 tablespoons (45 ml) fresh lemon juice, from about 1½ lemons; 1 teaspoon (2 g) lemon zest, finely grated, zested before juicing; 1 large clove (5 g) garlic, grated or minced to a paste; 2 tablespoons (30 ml) extra-virgin olive oil; 3 tablespoons (45 ml) cold water, plus more as needed to thin; ½ teaspoon (1 g) ground cumin; ¾ teaspoon (4½ g) fine sea salt, plus more to taste; black pepper, freshly ground, to taste; ½ teaspoon (1 g) sumac, for sprinkling on top (optional)

From the MyKitchenBank Kitchen

Crisp cucumber, juicy cherry tomatoes and creamy chickpeas are tossed in a silky, garlicky lemon tahini dressing and finished with fresh parsley. It comes together in 15 minutes with no cooking and keeps well for lunches.

Prep: 15 min
Cook: —
Wait: 15 min
Total: 30 min
Makes: About 6 cups (4 main-dish servings or 6 side servings)

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Ingredients

4 servings

For the salad
2 cans (15 oz each) (850 g) canned chickpeas, drained, rinsed well and patted dry (about 3 cups / 480 g drained)
1 large (about 12 oz) (340 g) English cucumber, quartered lengthwise and cut into ½-inch (1 cm) pieces
1½ cups (225 g) cherry tomatoes, halved (quartered if large)
¼ cup (35 g) red onion, finely diced
½ cup (20 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped
For the dressing
¼ cup (60 g) tahini, well stirred
3 tablespoons (45 ml) fresh lemon juice, from about 1½ lemons
1 teaspoon (2 g) lemon zest, finely grated, zested before juicing
1 large clove (5 g) garlic, grated or minced to a paste
2 tablespoons (30 ml) extra-virgin olive oil
3 tablespoons (45 ml) cold water, plus more as needed to thin
½ teaspoon (1 g) ground cumin
¾ teaspoon (4.5 g) fine sea salt, plus more to taste
black pepper, freshly ground, to taste
½ teaspoon (1 g) sumac, for sprinkling on top (optional)

Equipment (7)

Large mixing bowl (4–5 quart / 4–5 L)
Small bowl or jar for the dressing (1-cup / 250 ml)
Fork or small whisk
Chef's knife and cutting board
Citrus zester or fine grater
Colander
Measuring cups and spoons

Steps

Before you start

Stir the jar of tahini well before measuring; the oil separates and the paste at the bottom can be stiff.
Squeeze the lemons first: you need about 3 tablespoons (45 ml) of juice and 1 teaspoon of zest, so zest before juicing.
Drain and rinse the canned chickpeas thoroughly, then pat them dry so the dressing clings.
Plan for a 15-minute rest before serving so the flavors meld, but no longer than 1 hour at room temperature.

1
Prep the chickpeas
- Tip the drained chickpeas into a colander and rinse under cold running water for 30 seconds, shaking until no foam remains.
- Spread on a clean kitchen towel and pat dry.
- Transfer to the large mixing bowl.
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Ready when: Chickpeas look matte, not wet, with no foam clinging to them.
Tip: Dry chickpeas absorb the dressing instead of watering it down.
2
Cut the vegetables
- Quarter the cucumber lengthwise and cut into ½-inch (1 cm) pieces.
- Halve the cherry tomatoes.
- Finely dice the red onion.
- Add all three to the bowl with the chickpeas.
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Ready when: Pieces are roughly uniform, about the size of a chickpea.
Tip: If your cucumber seeds are large and watery, scrape them out with a spoon before chopping.
3
Zest and juice lemon
- Finely grate 1 teaspoon of zest from the lemons into the small bowl, then halve the lemons and squeeze 3 tablespoons (45 ml) of juice, removing any seeds.
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Ready when: Zest is fluffy and yellow with no bitter white pith.
Tip: Zest before juicing; a squeezed lemon is nearly impossible to zest.
4
Whisk the dressing
- To the lemon zest and juice add the tahini, grated garlic, olive oil, cumin, salt and several grinds of pepper.
- Whisk with a fork; it will seize and turn thick and pasty at first, which is normal.
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Ready when: A thick, lumpy paste forms.
Tip: Grate the garlic finely so there are no harsh raw chunks.
5
Thin with water
- Whisk in the cold water 1 tablespoon at a time.
- The dressing will turn pale, smooth and creamy.
- It should fall from the fork in a thick ribbon; add 1–2 more teaspoons water if it is too thick.
- Taste and add salt or lemon if needed.
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Ready when: Smooth, creamy, pourable like heavy cream.
Tip: Add water gradually; it is easy to thin but hard to thicken.
6
Toss the salad
- Add the chopped parsley to the bowl, pour over all of the dressing and toss with a large spoon for about 30 seconds, folding gently from the bottom so the chickpeas are fully coated and the tomatoes don't burst.
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Ready when: Every chickpea and vegetable piece has a light creamy coating with no dressing pooled at the bottom.
7
Rest and season
- Let the salad rest at room temperature for 15 minutes, or cover and chill up to 1 hour.
- Toss again, taste, and adjust with a pinch of salt or a squeeze of lemon.
- Sprinkle with sumac if using and serve.
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Ready when: Salad tastes bright, nutty and well seasoned, not flat.
Tip: Chickpeas need salt; if it tastes dull, add salt before more lemon.

Good to know

Tips

If the red onion is sharp, soak the diced onion in cold water for 5 minutes, then drain and pat dry before adding.
Tahini brands vary a lot in thickness and bitterness; a smooth, runny, light-colored tahini gives the creamiest dressing.
For a heartier meal, serve in warm pita or over greens and top with crumbled feta or toasted pine nuts.
Dressing thickens in the fridge; thin with a teaspoon of water at a time before serving leftovers.

Make ahead

"Make the dressing up to 4 days ahead and refrigerate in a jar; whisk in a splash of water to loosen before using. Chop the vegetables up to 1 day ahead and store separately from the chickpeas. Toss everything together within 1 hour of serving for the crispest texture."

Storage & reheating

"Room temperature: up to 1 hour. Refrigerator: airtight container up to 3 days; the cucumber softens and releases liquid, so drain off any excess and re-toss, adding a spoonful of water or lemon juice if the dressing tightens. Freezer: not recommended because the cucumber and tomatoes turn mushy. No reheating needed; serve cool or at room temperature."

Substitutions

canned chickpeas → 1½ cups (270 g) home-cooked dried chickpeas per can, or white beans (cannellini). Cooked, drained and cooled; white beans give a creamier, softer result.
tahini → Natural almond butter or sunflower seed butter. Flavor will be sweeter and less earthy; use the same amount and unsalted if possible.
red onion → Thinly sliced scallions (¼ cup / 25 g). Milder and no need to soak.
fresh flat-leaf parsley → Fresh mint or cilantro. Use the same volume; mint is lovely with cucumber, but use a bit less (¼ cup).