Mediterranean Chickpea Salad with Tahini Dressing Recipe

Introduction

This Mediterranean Chickpea Salad is a bright and flavorful dish perfect for a light lunch or a vibrant side. Packed with fresh herbs, toasted spices, and a creamy tahini dressing, it offers a refreshing and healthy taste of the Mediterranean in every bite.

Ingredients

• 2 (15 oz / 425g) cans chickpeas, drained and rinsed
• 4 cloves garlic, minced, grated, or crushed with a press
• 2 teaspoons Aleppo pepper (or ½ tsp red pepper flakes)
• ¼ cup (56g) extra virgin olive oil
• 1 teaspoon coriander seeds, lightly crushed
• 1 teaspoon cumin seeds
• 1 tablespoon preserved lemon, minced (or zest of 1 lemon)
• 2 medium lemons, juiced
• 1 tablespoon sumac, plus more for finishing (optional)
• Kosher salt
• 1 heaping cup (100g) thinly sliced red onion
• 4 Persian cucumbers (or ~10 oz / 285g English cucumber), diced
• ¼ cup (32g) roasted white sesame seeds
• ½ cup (8g) flat leaf parsley leaves and tender stems, chopped
• ½ cup (8g) fresh mint leaves, chopped
• ⅓ to ½ cup (75 to 112g) tahini, well-stirred
• 3 to 4 tablespoons ice water
• ½ teaspoon pure maple syrup, more as needed
• A few pinches of flaky sea salt

Instructions

1. Step 1: Add the drained chickpeas to a large bowl. In a small bowl, combine the garlic and Aleppo pepper.
2. Step 2: Lightly crush the coriander seeds using a spice grinder, mortar and pestle, or the back of a sturdy mug.
3. Step 3: Heat the olive oil in a small frying pan or saucepan over medium heat for 2 minutes. Add the crushed coriander and cumin seeds and cook for 2 minutes, swirling frequently until the spices darken and become very aromatic. Immediately pour the hot oil over the garlic mixture, stir, and let it sit for 1 minute.
4. Step 4: Pour the infused oil over the chickpeas. Stir in the minced preserved lemon (or lemon zest), 2 tablespoons lemon juice, and sumac if using. Season generously with salt and pepper, then set aside to marinate.
5. Step 5: Place the sliced red onion in a bowl of ice water to mellow its pungency. Soak for 10 minutes, then drain and pat dry.
6. Step 6: For the tahini dressing, combine tahini, 3 tablespoons ice water, 2 tablespoons lemon juice, maple syrup, and ½ teaspoon kosher salt in a bowl. Stir with a fork until thick and creamy. Adjust lemon juice, salt, or maple syrup to taste.
7. Step 7: Add the diced cucumbers, drained onions, sesame seeds, and half of the chopped mint and parsley to the chickpea mixture. Toss well and taste, adding more lemon juice or salt if desired.
8. Step 8: Spread the tahini dressing onto the bottom of a shallow bowl or plate. Top with the chickpea salad and garnish with the remaining mint and parsley. Sprinkle with extra sumac, Aleppo pepper, and flaky sea salt to finish.

Tips & Variations

• Use preserved lemon for authentic flavor, but fresh lemon zest works well as a substitute.
• Adjust the amount of Aleppo pepper or red pepper flakes to control the spice level.
• Try adding cherry tomatoes or bell peppers for extra color and crunch.
• Serve with warm pita bread or over a bed of greens for a fuller meal.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits. Keep the tahini dressing separate if possible and add just before serving to maintain its creamy texture. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, soak and cook dried chickpeas until tender before using. This will enhance texture and flavor but requires advance preparation.

What can I substitute for Aleppo pepper?

If Aleppo pepper is unavailable, use mild red pepper flakes or smoked paprika for a different but tasty alternative.

Mediterranean Chickpea Salad with Tahini Dressing Recipe

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4.7 from 122 reviews

A fresh and vibrant Mediterranean Chickpea Salad that combines tender chickpeas with aromatic toasted spices, preserved lemon, fresh herbs, and a creamy tahini dressing. This no-cook, easy-to-prepare salad is perfect for a healthy lunch or side dish, bursting with bold flavors and a refreshing crunch from cucumbers and red onions.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 7 minutes
• Total Time: 27 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Chickpeas & Spices

• 2 (15 oz / 425g) cans chickpeas, drained and rinsed
• 4 cloves garlic, minced, grated, or crushed
• 2 teaspoons Aleppo pepper (or ½ tsp red pepper flakes)
• ¼ cup (56g) extra virgin olive oil
• 1 teaspoon coriander seeds, lightly crushed
• 1 teaspoon cumin seeds
• 1 tablespoon preserved lemon, minced (or zest of 1 lemon / 1 TBSP zest)
• 2 medium lemons, juiced
• 1 tablespoon sumac (more for finishing, optional)
• Kosher salt to taste

Vegetables & Herbs

• 1 heaping cup (100g) thinly sliced red onion
• 4 Persian cucumbers (or ~10 oz / 285g English cucumber), diced
• ¼ cup (32g) roasted white sesame seeds
• ½ cup (8g) flat leaf parsley leaves and tender stems, chopped
• ½ cup (8g) fresh mint leaves, chopped

Tahini Dressing

• ⅓ to ½ cup (75 to 112g) tahini, well-stirred
• 3 to 4 tablespoons ice water
• ½ teaspoon pure maple syrup
• A few pinches of flaky sea salt

Instructions

1. Prepare Chickpeas and Garlic Mixture: Add the drained chickpeas to a large bowl. In a small bowl, combine the minced garlic and Aleppo pepper to infuse flavor.
2. Crush the Spices: Lightly crush coriander seeds by blitzing once or twice in a spice grinder, using a mortar and pestle, or crushing with the back of a sturdy mug to release their aroma.
3. Toast Spices in Olive Oil: Heat olive oil in a small frying pan or saucepan over medium heat for 2 minutes. Add the crushed coriander and cumin seeds and allow to sizzle, swirling the pan frequently to avoid burning. Cook for about 2 minutes until the spices darken slightly and release fragrant aromas. Immediately pour the hot oil over the garlic and Aleppo pepper mixture, stir, and let it sit for 1 minute to infuse.
4. Combine Infused Oil and Chickpeas: Pour the infused oil over the chickpeas. Stir in minced preserved lemon (or lemon zest), 2 tablespoons of fresh lemon juice, and sumac if using. Season generously with kosher salt and black pepper, about 1 ½ teaspoons salt. Set aside to marinate and develop flavors.
5. Soften the Red Onions: Place thinly sliced red onions in a bowl of ice water and soak for 10 minutes to mellow their pungency. Drain and pat dry before adding to the salad.
6. Make Tahini Dressing: In a bowl, mix tahini with 3 tablespoons of ice water, 2 tablespoons lemon juice, maple syrup, and ½ teaspoon kosher salt. Stir vigorously with a fork until the dressing becomes thick and creamy. Adjust consistency by adding more ice water if needed and taste for sweetness or acidity, adding more lemon juice or maple syrup as preferred.
7. Combine Salad Ingredients: Add diced cucumbers, drained red onions, roasted white sesame seeds, and half of the chopped mint and parsley to the marinated chickpeas. Toss well and taste, adjusting lemon juice or salt as desired.
8. Assemble and Serve: Spread the tahini dressing on the bottom of a shallow bowl or serving plate. Top with the chickpea salad, garnish with remaining mint and parsley leaves, and sprinkle additional sumac, Aleppo pepper, and flaky sea salt to taste for a vibrant finish.

Notes

• Rinsing chickpeas helps remove excess sodium and improves texture.
• Lightly crushing the coriander seeds releases essential oils for enhanced flavor.
• Sumac adds a tangy brightness but is optional if unavailable.
• Adjust tahini quantity to your preferred creaminess; less tahini makes the dressing thinner.
• Soaking red onions in ice water mellows their sharpness for a balanced salad.

Keywords: Mediterranean chickpea salad, tahini dressing, healthy chickpea salad, preserved lemon salad, no-cook chickpea recipe, fresh herb salad