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Chickpea and Spinach Salad with Tahini Dressing

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salads
Cuisine Mediterranean
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 4 cups baby spinach (or mixed greens)
  • 1 small cucumber, diced
  • 1 red bell pepper, diced
  • ½ small red onion, thinly sliced
  • ½ cup cherry tomatoes, halved
  • 2 tablespoons fresh parsley or cilantro, chopped
  • Salt and black pepper, to taste
  • For the Tahini Dressing:
  • 3 tablespoons tahini (sesame paste)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon maple syrup or honey (optional for sweetness)
  • 1 garlic clove, minced
  • 2–4 tablespoons warm water (to thin the dressing)
  • Salt, to taste

Instructions
 

  • Step 1: Prepare the Chickpeas : Drain and rinse chickpeas thoroughly. (Optional) For extra flavor, heat them in a skillet with 1 tsp olive oil, a pinch of cumin, and paprika for 3–5 minutes. Let cool slightly.
  • Step 2: Make the Tahini Dressing : In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, and minced garlic. Gradually add warm water, one tablespoon at a time, until the dressing reaches a creamy, pourable consistency. Season with salt to taste.
  • Step 3: Assemble the Salad : In a large bowl, combine chickpeas, spinach, cucumber, bell pepper, onion, tomatoes, and parsley. Pour the tahini dressing over the salad and toss gently until well coated. Adjust seasoning with salt and pepper.
  • Step 4: Serve : Serve immediately, or chill for 10 minutes before serving for a refreshing taste.