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Creamy Chickpea Salad
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Creamy Chickpea Salad Recipe

This creamy chickpea salad recipe with a tahini-yogurt dressing is a must-try! It's budget-friendly, high in protein and fiber, and delish!
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
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!

Nutrition

Calories: 280kcal | Carbohydrates: 35g | Protein: 13g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 180mg | Potassium: 472mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1041IU | Vitamin C: 32mg | Calcium: 100mg | Iron: 4mg