Creamy Chickpea Salad Recipe

Creamy chickpea salad is a fun twist on the dense bean salad trend. This recipe is budget-friendly, healthy, and high in fiber and protein.

Prep Time 15

Total Time 15

Servings

Calories 280kcal

Equipment

Ingredients

Salad

1 15- ounce can chickpeas, rinsed and drained
1/2 cup diced bell peppers
1/4 cup chopped fresh Italian parsley
2 scallions, thinly sliced
Creamy Tahini Dressing
1/4 cup plain Greek yogurt
2 tablespoons smooth tahini
1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
Zest from juiced lemon
1 tablespoon apple cider vinegar
2 garlic gloves, grated
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1/4 teaspoon Redmond Real Salt
1/4 teaspoon Aleppo pepper

Instructions

Make the sauce first so the flavors can start coming together.
Add the tahini, yogurt, vinegar, lemon, garlic, Dijon, olive oil, some of the parsley, and seasonings to a bowl.
Whisk the dressing until smooth, adding a teaspoon of warm water as needed to smooth out the sauce.
Add the beans, veggies, and herbs to the sauce. (I reserve some herbs for garnish.)
Gently but thoroughly mix all of the ingredients until well combined.
Taste and adjust the salt, cover, and chill for at least an hour.
Just before serving, stir it and adjust the salt and pepper one last time.
Garnish with the remaining fresh herbs, and enjoy!

Notes

When you make a tahini sauce or dressing, it's normal for the consistency to be very thick. Add one to two teaspoons of warm water, stir well, and repeat until the sauce smooths out.

Nutrition