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Roasted Chickpea Salad

Roasted Chickpea Salad Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • .5 tsp garlic powder
  • .25 tsp kosher salt
  • .125 tsp cayenne pepper (optional)
  • 5 oz mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 cup diced cucumber
  • .5 small red onion, thinly sliced
  • .25 cup tahini
  • 3 tbsp fresh lemon juice
  • 3 tbsp warm water
  • 1 small garlic clove, grated
  • Freshly ground black pepper

Method
 

  1. Preheat oven to 400°F (200°C). Toss dried chickpeas with olive oil, paprika, cumin, garlic powder, salt, and cayenne. Spread on a lined baking sheet and roast for 25 to 30 minutes, shaking once, until crisp.
  2. Whisk tahini, lemon juice, warm water, garlic, a pinch of salt, and pepper until smooth. Thin with more water if needed.
  3. In a large bowl, combine greens, tomatoes, cucumber, and red onion.
  4. Add half the dressing to the vegetables and toss gently. Top with warm roasted chickpeas and drizzle with the remaining dressing. Serve immediately.

Notes

The chickpeas are crunchiest right out of the oven. To get ahead, roast them a few hours early, keep them at room temperature, and toss with the salad just before serving. Leftover chickpeas can be re-crisped in a 350°F oven for 5 minutes.