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–+ servings
Roasted Chickpea Salad 1

Roasted Chickpea Salad

This healthy, satisfying, and flavorful vegan side dish transforms humble legumes into a protein powerhouse that even dedicated meat-eaters will crave. Perfect for BBQs, picnics, or as part of your weekly meal prep routine.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Lunch, Side Dish
Cuisine Mediterranean, Vegan
Servings 4 servings
Calories 320 kcal

Equipment

  • Baking Sheet
  • Parchment Paper
  • Large Mixing Bowl

Ingredients
  

For the roasted chickpeas

  • 2 cans chickpeas (15 oz each), drained and rinsed thoroughly
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

For the salad

  • 4 cups mixed greens arugula and spinach work beautifully
  • 1 English cucumber diced
  • 1 pint cherry tomatoes halved
  • 1 red bell pepper diced
  • ½ red onion thinly sliced
  • ⅓ cup fresh herbs combination of mint, parsley, and dill
  • ½ cup crumbled feta cheese omit for vegan option

For the lemon tahini dressing

  • 3 tablespoons tahini
  • 1 lemon juiced (large lemon)
  • 2 tablespoons olive oil
  • 1 garlic clove minced
  • 2 tablespoons water more as needed
  • salt and pepper to taste

Instructions
 

  • Preheat your oven to 400°F (200°C). Drain and rinse the chickpeas, then place them on a clean kitchen towel and gently pat dry. Remove any loose skins for maximally crispy chickpeas. Transfer the dried chickpeas to a large bowl and toss with olive oil until evenly coated.
  • In a small bowl, combine smoked paprika, garlic powder, cumin, salt, and pepper. Sprinkle this aromatic blend over the chickpeas and toss until evenly coated. Spread the seasoned chickpeas in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, shaking the pan halfway through cooking time.
  • While your chickpeas are roasting, prep your vegetables. Cut your cucumber, bell pepper, and cherry tomatoes into similar-sized pieces (about ½-inch dice). Slice the red onion as thinly as possible.
  • Whisk together tahini, lemon juice, olive oil, and minced garlic in a small bowl. Add water one tablespoon at a time until you reach your desired consistency. Season with salt and pepper to taste.
  • In a large bowl, gently toss the mixed greens with half of the dressing. Arrange the dressed greens on a serving platter or in a large salad bowl. Layer the cucumber, tomatoes, bell pepper, and red onion on top. Sprinkle with fresh herbs and crumbled feta if using.
  • Allow the roasted chickpeas to cool for 5 minutes before adding to the salad. Drizzle the remaining dressing over the entire salad just before serving, and give it a gentle toss at the table.

Notes

For a lower-carb version, reduce the chickpeas by half and add more vegetables or a quarter cup of toasted pumpkin seeds.
Store the components separately for maximum freshness - roasted chickpeas remain crispy for up to 3 days in an airtight container at room temperature, and the prepared vegetables can be refrigerated for up to 3 days in separate containers.
This recipe is naturally vegetarian and can be made completely vegan by omitting the feta cheese.

Nutrition

Calories: 320kcalCarbohydrates: 30gProtein: 12gFat: 18gSodium: 480mgFiber: 9gSugar: 6g
Keyword Chickpea Salad, Roasted Chickpeas, Vegan Salad, Healthy Salad, Plant-Based Protein
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