Ingredients
3 large fresh cucumbers, peeled and quartered
1/2 cup thinly sliced red onion
4–5 thinly sliced radishes
1 pint cherry tomatoes, halved
1/4 cup torn mint leaves
1/2 cup lemon-tahini dressing (store-bought or homemade)
1/2 cup toasted chickpeas (no added oil)
1 tsp salt (adjust to taste)
Instructions
Peel and quarter cucumbers to remove seeds
Thinly slice red onion and roll into concentric circles
Blot cucumber slices with paper towels to remove excess moisture
Blanch radishes in salted water for 1 minute, then drain
Halve cherry tomatoes and pat dry with a clean towel
Whisk lemon-tahini dressing until smooth
Layer cucumber, red onion, radishes, tomatoes, and mint in a large bowl
Drizzle dressing over the salad and toss gently
Top with toasted chickpeas just before serving
Notes
Blanched radishes soften their peppery bite without boiling
Store leftover dressing in an airtight container (3–5 days)
Cherry tomatoes can be substituted with grape or heirloom tomatoes
Toasted chickpeas can be made in an oven or air fryer
Best served within 2 hours to maintain crispiness
- Prep Time: 15
- Category: Summer Desserts
- Method: Cold
- Cuisine: Mediterranean-inspired
- Diet: Halal-friendly
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg