Ingredients
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For the Lemon-Tahini Dressing:
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3 tablespoons tahini
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1 Juice of 1 lemon
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2 tablespoons olive oil
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 Salt and pepper to taste
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2 -3 tablespoons water, to thin
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For the Chickpea Salad:
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2 (15 oz) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
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1 cup cherry tomatoes, halved
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1 cucumber, diced
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1/2 red onion, finely chopped
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1/2 cup Kalamata olives, pitted and sliced
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1/2 cup fresh parsley, chopped
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1/4 cup fresh mint leaves, chopped
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1 Salt and pepper to taste
Directions
Chill the salad in the refrigerator for about 30 minutes before serving to allow the flavors to meld. Serve cold and enjoy your Vegan Mediterranean Chickpea Salad!
You can customize this salad by adding ingredients like roasted red peppers, artichoke hearts, or crumbled vegan feta cheese for extra Mediterranean flair.
Steps
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1
Done
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Start by preparing the lemon-tahini dressing. In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, ground cumin, salt, and pepper. Add water gradually to achieve your desired consistency. Set aside. |
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2
Done
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In a large mixing bowl, combine the drained and rinsed chickpeas, halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, chopped fresh parsley, and chopped fresh mint leaves. |
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3
Done
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Pour the lemon-tahini dressing over the salad and toss everything together until well coated. Season with additional salt and pepper to taste. |
