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–+ servings
Chopped chickpea salad with healthy creamy tahini dressing served as a wholesome lunch idea.

Chopped Chickpea Salad (Creamy Healthy Dressing)

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 head Romaine lettuce chopped - about 5 cups / 300 g
  • 1 medium cucumber diced
  • 2 vine tomatoes diced
  • ½ cup parsley chopped - sub arugula
  • 2 green onions thinly sliced
  • 2 cans chickpeas 15 oz / 400 g each can - drained and rinsed

Dressing

  • ½ cup (120 g) tahini
  • ½ cup (120 g) water
  • 3 tablespoons lemon juice
  • ¾ teaspoon salt
  • 1 clove garlic crushed

  • Make the dressing: In a small bowl, whisk ½ cup tahini, ½ cup water, 3 tablespoons lemon juice, and ¾ teaspoon salt until smooth and creamy. Add 1 clove garlic (crushed) and let it rest for about 10 minutes, then remove the garlic. If the dressing is too thick, mix in a little more water until it’s easy to pour.
    Step 1 Whisking tahini lemon and water to make creamy dressing for chickpea salad.
  • Prep the salad: Chop 1 head Romaine lettuce, dice 1 medium cucumber and 2 vine tomatoes, finely chop ½ cup parsley, and slice 2 green onions.
    Drain and rinse 2 cans chickpeas, then add everything to a large bowl.
    Step 2 Chopping lettuce cucumber tomato parsley and green onions for fresh salad base.
  • Mix and serve: Pour the dressing over the salad and toss well. Taste and adjust with more lemon juice or salt if needed. Sprinkle with dried oregano, sumac, or za’atar, and serve fresh or lightly chilled.
    Step 3 Tossing chickpeas and vegetables with creamy tahini dressing until evenly coated.
Substitutions
  • Romaine lettuce → Substitute with iceberg or baby spinach for a softer, milder base.
  • Cucumber → Swap with diced zucchini or bell peppers for a similar crunch and freshness.
  • Tomatoes → Use sun-dried tomatoes when fresh ones are out of season for a richer flavor.
  • Parsley → Replace with cilantro, dill, or basil for a different herby note.
  • Green onions → Try red onion or chives if you prefer a stronger, sharper taste.
  • Chickpeas → Substitute with white beans, lentils, or edamame for a high protein twist.
  • Tahini → Use Greek yogurt with a pinch of dried oregano, or try a honey mustard dressing for a new flavor.
  • Garlic → Use garlic powder or roasted garlic for a softer, milder flavor.
 
Tips
  • Use creamy tahini: Choose tahini made from 100% hulled sesame seeds with a light color and pourable consistency. Stir well to blend the oils and keep the dressing silky smooth.
  • Adjust the consistency: If the dressing gets too thick, whisk in a splash of water until it’s creamy and easy to pour.
  • Let the garlic infuse: Rest the crushed garlic in the dressing for a few minutes, then remove it. Avoid grating it in to keep your tahini salad dressing smooth and balanced.
  • Dry the chickpeas well: Rinse and pat them dry before adding so the dressing coats evenly and the flavor sticks.
  • Chop veggies evenly: Cut cucumber, tomato, and lettuce into similar-sized pieces for perfect bites every time.
  • Make ahead smart: Keep the dressing separate until serving time. It can thicken in the fridge, so make a little extra to toss in before serving your high protein vegetarian salad.
 
Storage
Store leftovers in an airtight container in the fridge for up to 3 days, and avoid freezing as it affects the texture.
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