Description
A fresh, filling, and foolproof Mediterranean chickpea bowl with a creamy tahini lemon dressing. This plant-based meal comes together in just 10 minutes using simple pantry staples.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 1 medium English cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ small red onion, finely diced
- ½ cup feta cheese, crumbled (optional for vegan version)
- ½ cup Kalamata olives, halved
- ¼ cup tahini, well-stirred
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon maple syrup
- 2–4 tablespoons water
- Salt and black pepper to taste
Instructions
- Rinse the chickpeas in a colander under cold water until the water runs clear and shake off excess liquid.
- In a small bowl, whisk together tahini, lemon juice, minced garlic, olive oil, maple syrup, and a pinch of salt.
- Slowly add water, one tablespoon at a time, whisking constantly until the dressing becomes creamy and pourable.
- Dice the cucumber, halve the cherry tomatoes, and finely dice the red onion.
- In a large bowl, combine the chickpeas, cucumber, tomatoes, red onion, olives, and feta cheese.
- Drizzle about half of the tahini dressing over the mixture and toss gently to coat.
- Taste and add more dressing if desired, then serve immediately.
Notes
Stir tahini thoroughly before measuring as it separates. If the dressing seizes up, add more water gradually. For meal prep, store dressing and veggies separately in airtight containers for up to 4 days. Do not freeze.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6
- Sodium: 450
- Fat: 20
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 10
- Protein: 14
Keywords: Mediterranean chickpea bowl, tahini lemon dressing, healthy lunch, vegan recipe, meal prep, quick dinner, vegetarian, gluten-free