Cucumber Chickpea Salad with Lemony Tahini Dressing
Cucumbers, chickpeas and fresh mint leaves tossed with a lemony tahini dressing.
Prep Time:10 minutes
Total Time:10 minutes
Yield:4-6 servings 1x
2 (15-ounce) cans chickpeas, drained and rinsed
1 small cucumber, quartered lengthwise and sliced
1/2 c. chopped fresh mint leaves
1/4 c. tahini
Juice from 2 large lemons
1 tbsp. extra-virgin olive oil
1 tbsp. water (if needed)
Salt to taste
Combine the chickpeas, cucumber, and mint leaves in a large bowl. In a small bowl, whisk together the tahini, lemon juice, and olive oil. Add a tablespoon (or two) of water if needed. (The dressing can be on the thick side because it will thin out a bit after you toss it with the salad.)
Pour the dressing into the large bowl and toss to coat. Add salt to taste.