5.0 from 3 votes
Cucumber Chickpea Salad with Lemony Tahini Dressing
Cucumbers, chickpeas and fresh mint leaves tossed with a lemony tahini dressing.
Prep Time
10 mins
Total Time
10 mins
Servings: 4 -6 servings
Calories: 150 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 small cucumber quartered lengthwise and sliced
- ½ c. chopped fresh mint leaves
- ¼ c. Tahini
- juice from 2 large lemons
- 1 tbsp. olive oil
- 1 tbsp. water if needed
- salt to taste
Instructions
- 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.
Cup of Yum
Nutrition Information
Calories
150kcal
(8%)
Carbohydrates
9g
(3%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Sodium
17mg
(1%)
Potassium
339mg
(10%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
1320IU
(26%)
Vitamin C
12mg
(13%)
Calcium
104mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 150
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 9g | 3% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 17mg | 1% |
| Potassium | 339mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 1320IU | 26% |
| Vitamin C | 12mg | 13% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.