How to Make Healthy Chickpea Parsley Salad with Tahini ~ Vegetarian

  • on May 10, 2018

Healthy, Refreshing and Fulfilling 

Chickpea Salad with Parsley & Tahini

I believe that the most fascinating in cooking is to succeed a dish of your creativity. I tend to do that often, creating dishes of my liking by bringing together ingredients I love or cuisines I have enjoyed. This salad is one of them.

Parsley Chickpea Veggie SaladInspired by my travels and based on the Lebanese Cuisine, I combine chickpeas, fresh parsley, green pepper, cucumber, and spring onions. I dress it up with Tahini, and season with dry mint, garlic, lemon and extra-virgin olive oil. As a final touch, I sprinkle on our famous Dry Zaatar mixture.

I usually love to mix it all and leave it to chill in the fridge for few minutes, then sprinkle the Zaatar moments before serving. You may do that or serve it with the dressing on the side as in my picture here.

Refreshing, fulfilling, and super nutritious you will enjoy its delicious taste, prepared alone as an in-between meals, or siding a main dish of your choice.


Tahini Benefits

Check out also the amazing healing values of the Parsley here.


Enjoy it! Life is Good!

Chickpea Salad with Parsley & Tahini

Course Salad, Side Dish
Cuisine Claudys' Cuisine, Lebanese
Keyword Antioxidant, Chickpeas, Cucumber, Detoxing, Energy-Booster, Fresh Parsley, Green Pepper, Healthy Vegetarian Recipes, Mezza, Rich Salad, Side Dish, Spring Onions, Tahini, Tomato, Vegan Salad, Vegetarian Side Dish
Prep Time 25 minutes
Total Time 25 minutes


The Veggies

  • 1 bunch Fresh Parsley chopped finely without the stems
  • 3 Tomato (medium) cut in small bites
  • 1 Cucumber cut in small bites
  • 1 Green Pepper cut in small bites
  • 4 Spring Onions chopped finely without the stems
  • 1 can Chickpeas rinsed and drained

The Dressing

  • Tahini
  • 1 Lemon juiced
  • 2 tsps Dry Mint
  • 1 tbsp Olive oil extra-virgin
  • 2-3 cloves Garlic
  • 3/4 cup water
  • Salt and Pepper to season


  • 1 tsp Dry Zaatar


Preparing The Dressing

  1. Mince and mash the garlic in 1 tsp of salt and 1 tsp of extra-virgin olive oil.

    Mix in Tahini paste, and add gradually the water while mixing.

    Stir in the lemon juice and the dry mint. 

    Season, mix well, and set aside to rest.

The Salad

  1. Combine well all the prepared vegetables.

    Pour in the dressing, and mix well.

    Chill in the fridge for few minutes.

    Sprinkle on dry zaatar (optional) and serve cold.

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