There are crunchy cucumbers, hearty chickpeas, and a tasty balsamic tahini dressing in this salad. It goes well with any meal or can be eaten on its own for a light but filling lunch.
Ingredients: 1 large cucumber, diced. 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup tahini. 2 tablespoons balsamic vinegar. 1 tablespoon maple syrup. 1 clove garlic, minced. Salt and pepper, to taste.
Instructions: Put the chickpeas, red onion, parsley, and cucumber in a large bowl. To make the dressing, mix the tahini, maple syrup, garlic, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and mix it all together. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy!
Prep Time: 10 minutes
Cook Time: 0 minutes
La Molina



















