Photo by Sylwester Ficek on Pexels
Mediterranean Chickpea Salad with Lemon Tahini Dressing
Chickpea salad tossed with cucumber, tomatoes, red onion and parsley, dressed with tahini, lemon, garlic, olive oil and water.
- 240 g tinned chickpeas
- 150 g cherry tomatoes
- 100 g cucumber
- 40 g red onion
- 20 g fresh parsley
- 2 tbsp tahini
- 1 whole lemon
- 1 whole garlic clove
- 1 tbsp extra virgin olive oil
- 3 g sea salt
- 2 g black pepper
- 3 tbsp water
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Drain and rinse tinned chickpeas, pat dry with kitchen paper.
- Step 2
Dice cucumber into 1cm pieces, halve cherry tomatoes, finely slice red onion, and chop fresh parsley.
- Step 3
Mince garlic clove finely.
- Step 4
In a small bowl, whisk tahini with juice of half the lemon, minced garlic, 45ml water, 10ml olive oil, salt, and pepper until smooth and pourable. Add more water if too thick.
- Step 5
In a large bowl, combine chickpeas, cucumber, tomatoes, red onion, and parsley.
- Step 6
Pour tahini dressing over salad and toss gently to coat.
- Step 7
Drizzle with remaining 5ml olive oil, squeeze remaining lemon juice over top, and season with extra salt and pepper to taste.
- Step 8
Serve immediately or chill for up to 2 hours.
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