Halal High Protein Chickpea Greek Salad Recipe with Tahini Dressing

• 2 (15 oz) cans chickpeas, drained and rinsed (or 3 cups cooked)
• 1 large cucumber, diced
• 2 cups cherry tomatoes, halved
• 1 red onion, thinly sliced
• 1 red bell pepper, diced
• ½ cup Kalamata olives
• ¼ cup fresh parsley and mint, chopped
• Optional: 8 oz halal feta, cubed

1. 1Optional for extra protein/crisp: Roast chickpeas at 425°F with olive oil, salt, and cumin for 20 minutes.
2. 2Whisk dressing ingredients, adding water 1 tbsp at a time until pourable.
3. 3Toss all salad ingredients with dressing. Let sit 10 minutes for flavors to meld. Serve chilled or at room temp.

Nutrition values are estimates.