Cucumber Chickpea Salad + Lemon-Herb Tahini Sauce

Cucumber Chickpea Salad + Lemon-Herb Tahini Sauce

The inspiration for this puppy came when we were at the farmers market. I took one look at our stand and realized radishes and cucumbers needed to come together for a no-cook no-fuss meal. I hope you all enjoy this simple salad as much as we do. If you are going to prepare this a few hours before eating it I would toss the cucumber in right before serving because the cucumber has a tendency to make the dressing a bit watery if left in the salad too long. Other than that, this really is a no fuss meal. If it's hot where you live I think this will become your summer go-to salad. We enjoyed this simple meal with a pint of our favorite beer from Solera Brewery. Whatever you choose to drink with this makes sure it's light and refreshing. Bon appétit!

Cucumber Chickpea Salad + Lemon-Herb Tahini Sauce

Prep Time: 15 minutes
Cook Time: 0 minutes
Serves: 2-4

Ingredients

  • 1 1/2 cups cooked chickpeas -if from the can rinsed and drained
  • 1 medium-sized cucumber, chopped into 1/4 inch chunks
  • 4-5 radishes, sliced into 1/4 inch pieces
  • 1/4 cup parsley, finely chopped
  • 1/4 cup dill, finely chopped
  • pinch of crushed red pepper flakes
For the Dressing:
  • 1/4 cup tahini
  • 1/4 cup water + more to thin if necessary
  • juice from 1 large lemon or 2 smaller lemons
  • 1-2 teaspoons lemon zest
  • 2 scallions, diced- white and light green parts only
  • 1/4 cup parsley, diced
  • 1/4 dill cup, diced
  • pinch of cayenne pepper
  • fine sea salt to taste

Preparation

  1. Prepare the dressing by whisking all the ingredients together until smooth. This works best with an immersion blender or food processor to achieve the smoothest consistency. Taste test and adjust seasonings if need be. Set aside.
  2. In a large bowl toss the chickpeas, cucumber, radishes and herbs together. Drizzle with 1/2 the dressing. Mix until well combined. Sprinkle with crushed red pepper flakes, taste test, and add more dressing as needed. Refrigerate until ready to serve.

Notes

*The dressing will keep well in the refrigerator for up to 5 days * Use this recipe as a guide. Adjust measurements and ingredients as needed *Always taste test as you go and make adjustments that mach your taste preference.

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