This vegan chickpea salad is full of fresh veggies and topped with a lemon tahini dressing. It makes a satisfying lunch or a wonderful side for a larger meal. Plus, it's loaded with fresh plant-based nutrients.
In a large bowl, combine your chickpeas, cherry tomatoes, cucumber, red onion, parsley, cilantro, and black olives.
In a separate bowl, whisk together your tahini, water, lemon juice, maple syrup, minced garlic, ground cumin, salt, and pepper.
Pour the tahini dressing over the chickpea mixture and toss until everything is well coated.If you're using vegan feta cheese, gently fold it into the salad.
Refrigerate the chickpea salad for at least 30 minutes to allow the flavors to meld.