Roasted Chickpea Salad With Tahini Dressing
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Crispy Chickpea Salad
I threw this Roasted Chickpea Salad With Tahini Dressing together one night when my husband wasn’t home and I needed a quick and nutritious meal. Since I am a huge fan of roasted chickpeas, as well as tahini, I was excited to make use of the two ingredients together. I also included brown rice in the recipe to give the salad some heartiness.
This salad is great with some added feta, strawberries, and slivered almonds or roasted cashews!
Why You’ll Love This Chickpea Tahini Salad
Light. It makes a great light dinner or lunch because, while it is light, it’s also filling enough to make you feel like you actually ate a meal!
Flavorful. The curry roasted chickpeas provide a delicious and unique flavor, while the lemon tahini dressing ties it all together.
Nutritious. You get a mix of nutrients from the romaine lettuce to the brown rice to the chickpeas to the tahini!
Roasted Chickpea Salad With Lemon Tahini Dressing Ingredients
Romaine lettuce
Carrots
Brown rice
Chickpeas
Seasoning: garlic powder, salt, curry powder, and cinnamon
Olive oil
Tahini
Maple syrup
Lemon juice
How to Make This Roasted Chickpea Salad
STEP 1 – Roast the Chickpeas
In a medium bowl, mix chickpeas, garlic powder, salt, curry powder, cinnamon, and olive oil together. Spread chickpeas out evenly on a baking tray lined with parchment paper and bake in the oven for 20 minutes or until the chickpeas reach your desired crunchiness.
STEP 2 – Prep the Salad
While the chickpeas are roasting, prep the salad by adding chopped romaine, carrots, and brown rice to a large bowl. Make the dressing in a small bowl by whisking together tahini, lemon juice, maple syrup, olive oil, and salt.
STEP 3 – Assemble the Salad
Once the chickpeas are done roasting, add them to the salad bowl and then add the dressing. Toss well and serve. (Optional)
How to Store Roasted Chickpea Salad
Store leftovers in an air-tight container in the fridge for 2-3 days. You can also make the salad ahead of time and dress it when you’re ready to eat it in order to preserve it longer.
What to Serve With This Roasted Chickpea Salad
– Quesadillas
– Slices of warm bread
– Pita
Recipes That Pair Well With This Salad
Mediterranean Puff Pastry Pinwheels
Mediterranean Lentil Pita Pockets
Sweet Potato Chickpea Curry (Vegan)
If you tried this Roasted Chickpea Salad With Lemon Tahini Dressing recipe or any other recipe on the blog, let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, and Facebook for even more deliciousness!
Roasted Chickpea Salad With Tahini Dressing
Ingredients
- 4 cups romaine lettuce chopped
- 2 small carrots chopped
- 1 cup brown rice
Roasted Chickpeas
- 1 (15.5 ounce) can chickpeas, drained
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- ½ teaspoon curry powder
- Dash of cinnamon
- 1 tablespoon olive oil , (or avocado oil)
Tahini Dressing
- 1 tablespoon tahini
- 1/2 lemon juiced, (you may need to add a little more to get it to your desired taste and consistency)
- 2 tablespoons olive oil
- ½ teaspoon maple syrup, (use more if you like it a little sweeter)
- Salt and black pepper to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix chickpeas, garlic powder, salt, curry powder, and olive oil together. Spread chickpeas evenly on the lined baking sheet and bake in the oven for 20 minutes, stirring occasionally.
- Meanwhile, add chopped romaine, carrots, and brown rice to the large bowl.
- In a small bowl, make the dressing by whisking together tahini, lemon juice, maple syrup, olive oil, and salt.
- Once the chickpeas are done roasting, add them to the salad bowl. Toss with the dressing and serve.