Chickpea Salad Bowl

ByJulia Lunch

Some recipes aren’t just meals — they’re memories, woven into the fabric of everyday life. This Chickpea Salad Bowl started in my kitchen on a breezy Sunday afternoon, surrounded by laughter, open windows, and the scent of fresh herbs. I remember tossing it together for a light lunch while my youngest helped rinse the chickpeas and my eldest set the table with mismatched plates that somehow felt just right.

It became our family’s favorite: bright, hearty, refreshing, and so easy to personalize. Whether it’s packed into lunchboxes or shared around the dinner table, this salad brings together simplicity, flavor, and that quiet kind of joy only home can offer.

🛒 Ingredients (Serves 4)

For the Salad Bowl:

  • 1½ cups cooked or canned chickpeas, rinsed & drained (240g)
  • 1 cup cherry tomatoes, halved (150g)
  • 1 cup cucumber, diced (130g)
  • ½ cup red onion, finely sliced (75g)
  • 1 avocado, diced
  • ¼ cup fresh parsley or cilantro, chopped (10g)
  • 1 tablespoon olive oil
  • Salt & pepper to taste

For the Lemon Tahini Dressing:

  • 3 tablespoons tahini (45g)
  • 2 tablespoons lemon juice (30ml)
  • 1 tablespoon olive oil (15ml)
  • 1 tablespoon water (15ml), more as needed
  • 1 garlic clove, minced
  • Salt to taste

🧑‍🍳 Step-by-Step Instructions

1. Prep the Ingredients

Start by rinsing your chickpeas under cool water and letting them drain thoroughly. Dice and slice all your fresh vegetables — keep them bite-sized and colorful!

2. Make the Dressing

In a small bowl, whisk together tahini, lemon juice, olive oil, water, garlic, and salt until smooth and creamy. Adjust consistency with a splash more water if needed.

3. Assemble the Bowl

In a large serving bowl, gently toss together the chickpeas, tomatoes, cucumber, red onion, and herbs. Add the avocado just before serving to keep it fresh and vibrant.

4. Dress & Serve

Drizzle the lemon tahini dressing over the salad, toss lightly to coat, and serve immediately with warm pita bread or on its own.

🍴 Kitchen Tools You’ll Need

  • Large mixing bowl
  • Small whisk or fork
  • Sharp knife
  • Cutting board
  • Measuring spoons and cups
  • Serving bowls

💡 Tips & Variations

  • Add Protein: Toss in grilled halal chicken, boiled eggs, or quinoa for extra substance.
  • Make It a Meal: Serve over a bed of greens or rice for a fuller dish.
  • Prep Ahead: Store the salad (without avocado or dressing) in the fridge for up to 2 days. Add fresh toppings and dress just before serving.
  • Kid-Friendly Twist: Dice veggies smaller and use a sweeter dressing with a touch of honey or yogurt.

🔍 Nutrition Information (Per Serving)

  • Calories: 310 kcal
  • Protein: 9g
  • Carbs: 25g
  • Fat: 20g
  • Fiber: 8g
  • Sugar: 4g
  • Sodium: 250mg

Note: Values are approximate and can vary based on ingredient brands and quantities.

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