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Chickpea and Cucumber Salad

Chickpea and Cucumber Salad

Creamy tahini—the secret ingredient in hummus—lends a nutty richness to the dressing in this Mediterranean-inspired salad.

Serves 6
Ready in 10 mins
Prep time 10 mins
248 calories per serving


> 2 bell peppers
> 1 Hot house cucumber
> 1/2 bunch green onions
> 3 tbsp lemon juice
> 2 tbsp olive oil
> 1/2 cup tahini
> 1 (5 oz) pkg mixed greens
> 1 (15.5 oz) can reduced-sodium chickpeas, drained and rinsed


Seed and chop the peppers. Chop the cucumber. Trim and roughly chop the green onions.
To make the dressing: In a blender, purée the green onions, lemon juice, oil, and 5 tbsp water. Transfer to a medium bowl and whisk in the tahini until smooth. Season with salt and pepper to taste.
In a large bowl, toss the greens, chickpeas, cucumber, and peppers. Add desired dressing amount and toss until well combined.

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