Go Back
–+ servings
Roasted Chickpea Salad pinterest

Roasted Chickpea Salad

This Roasted Chickpea Salad is a flavorful and healthy vegetarian option that combines crispy, seasoned chickpeas with fresh vegetables and a zesty dressing, creating a perfect balance of textures and tastes that will revolutionize your lunch routine.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course, Salad
Cuisine Mediterranean
Servings 4 servings
Calories 375 kcal

Equipment

  • Baking Sheet
  • Large Bowl
  • Small Bowl for Dressing

Ingredients
  

For the Roasted Chickpeas

  • 2 cans chickpeas 15 oz each, drained and thoroughly dried
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper optional for heat
  • salt and pepper to taste

For the Salad Base

  • 4 cups mixed greens arugula, spinach, or spring mix
  • 1 cucumber diced
  • 1 pint cherry tomatoes halved
  • 1 red bell pepper chopped
  • 1/2 red onion thinly sliced
  • 1/4 cup fresh mint leaves roughly chopped
  • 1/4 cup fresh parsley chopped
  • 1/2 cup feta cheese crumbled (substitute with avocado for vegan option)

For the Lemon Tahini Dressing

  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic minced
  • 2 tablespoons water more as needed for consistency
  • 1 tablespoon olive oil
  • 1/2 teaspoon maple syrup or honey
  • salt and pepper to taste

Instructions
 

  • Preheat your oven to 400°F (200°C). Drain and rinse the chickpeas, then pat them completely dry with a clean kitchen towel or paper towels. Remove any loose skins that come off during the drying process.
  • In a large bowl, toss the dried chickpeas with olive oil until evenly coated. Add the smoked paprika, cumin, garlic powder, cayenne (if using), salt, and pepper. Mix thoroughly to ensure every chickpea is well-seasoned.
  • Spread the seasoned chickpeas in a single layer on a large baking sheet. Avoid overcrowding – use two sheets if necessary. Roast for 20-25 minutes, shaking the pan halfway through, until the chickpeas are golden brown and crispy.
  • While the chickpeas roast, assemble your salad base. In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, bell pepper, and red onion.
  • In a small bowl, whisk together the tahini, lemon juice, minced garlic, olive oil, and maple syrup or honey. Add water gradually until you reach your desired consistency. Season with salt and pepper to taste.
  • When the chickpeas have cooled slightly (about 5 minutes), add them to the salad along with the fresh herbs and crumbled feta. Drizzle with the tahini dressing and toss gently to combine.

Notes

For maximum crispness, leave chickpeas in the turned-off oven with the door slightly ajar for an additional 5 minutes after roasting.
For meal prep, store the components separately. Keep roasted chickpeas in an airtight container at room temperature for up to 3 days, refrigerate the undressed salad base for up to 2 days, and keep the dressing refrigerated for up to 5 days.
For a vegan version, replace the feta cheese with diced avocado and ensure you use maple syrup rather than honey in the dressing.

Nutrition

Calories: 375kcalCarbohydrates: 42gProtein: 13gFat: 18gFiber: 12gVitamin C: 85mgCalcium: 150mgIron: 4mg
Keyword Chickpea Salad, Roasted Chickpeas, Healthy Salad, Vegetarian, Protein Salad
Tried this recipe?Let us know how it was!