Ingredients:
For the Salad:
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, finely chopped
1/4 cup Kalamata olives, sliced
1/4 cup crumbled feta cheese
2 tbsp fresh parsley, chopped
For the Lemon-Tahini Dressing:
3 tbsp tahini
2 tbsp fresh lemon juice
1 tbsp olive oil
1 tsp honey or maple syrup
1/2 tsp garlic powder
2-3 tbsp water (to thin, as needed)
Salt and black pepper to taste
For Garnish (Optional):
Extra parsley
A sprinkle of sesame seeds
Directions:
In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley.
In a small bowl, whisk together tahini, lemon juice, olive oil, honey, garlic powder, salt, and black pepper. Add water as needed to achieve a smooth, pourable consistency.
Drizzle the dressing over the salad and toss to coat evenly.
Let the salad sit for 5-10 minutes to allow flavors to meld.
Garnish with extra parsley and sesame seeds if desired. Serve and enjoy!
Prep Time: 10 minutes Total Time: 10 minutes Kcal: 280 per serving Servings: 4 servings
