Chickpea Salad with Lemon Tahini Dressing
A no-cook chickpea salad with crisp cucumber and juicy tomatoes, tossed in a lemony tahini dressing and finished with fresh parsley. Bright, filling and ready in minutes.
- Total
- 15 min
- Prep 15
- Serves
- 1
- Difficulty
- Easy
You'll practice: Emulsifying · Dicing
- Savory
- No cook
Instructions
-
Drain the chickpeas in a colander and shake off excess liquid. If they look wet, pat them dry with a clean kitchen towel so the dressing clings instead of sliding off.
~3 min
Drying chickpeas helps the dressing cling instead of sliding off.
-
Cut the cucumber into 1.5 cm cubes. Core the tomato and cut it into 2 cm chunks. Pick the parsley leaves and chop them coarsely.
~5 min
Salting the cucumber and tomato chunks in the colander for a few minutes pulls out water so the salad does not turn soupy, but skip it if you want the juiciest texture.
Dicing Cut cucumber and tomato into even 1.5–2 cm cubes so they mix uniformly and don't turn mushy; use a sharp knife and steady guide hand.
-
In a small bowl, whisk 1.5 tbsp tahini with 1 tbsp olive oil, the juice of half a lemon (about 1.5 tbsp), 0.25 tsp salt and 0.125 tsp black pepper. Whisk until smooth and pourable; if it seizes, whisk in 1 tsp cold water at a time until it loosens.
~4 min
Tahini seizes when acid hits it; adding cold water gradually re-emulsifies the dressing.
Emulsifying Whisk tahini with lemon juice and water until smooth and pourable; if it seizes, add cold water 1 tsp at a time and whisk until it loosens.
-
Put the chickpeas, cucumber and tomato in a mixing bowl. Pour over the dressing and toss gently until everything is coated.
~2 min
-
Fold in the chopped parsley and grate a little lemon zest over the top. Taste and add a pinch more salt if the lemon needs rounding out. Serve right away.
~1 min