Roasted Chickpea Salad with Lemon Tahini Dressing
At the heart of this salad is the star of the show: crispy roasted chickpeas. I take chickpeas, coat them in the aromatic seasoning blend that is za’atar and olive oil. Then I roast them to golden perfection on a baking tray. The result is chickpeas that are crunchy on the outside and irresistibly creamy on the inside. If you do not have za’atar seasoning you can use a blend of thyme, oregano, cumin, coriander, and sumac.
To complement the roasted chickpeas, is a fresh ensemble of vegetables that I mix in a large salad bowl. Crisp cucumber slices, juicy cherry tomatoes, red onion, and ripe avocado add a medley of textures and colors that make this salad vibrant and delicious. Crumbled feta and kalamata olives add a salty sweetness that compliments the vegetables perfectly.
What elevates this salad to the next level is a creamy lemon tahini dressing. Tahini, a silky paste made from ground sesame seeds, forms a rich base. Freshly squeezed lemon juice infuses the dressing with a zesty, citrusy kick. A touch of garlic, a drizzle of olive oil, and a hint of honey or maple syrup for sweetness round out this luscious dressing that's both creamy and tangy.
Enjoy it for lunch, a side dish to complement your main course, or bring it to your next gathering. It's a dish that combines the wholesome goodness of fresh vegetables with the indulgent satisfaction of crispy roasted chickpeas.
Roasted Chickpea Salad with Lemon Tahini Dressing
Ingredients
- 1 15oz can of chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tbsp za’atar seasoning (thyme, oregano, cumin, coriander, and sumac)
- salt and pepper to taste
- 1 large heart of romain, chopped (or whatever salad green you prefer)
- ½ cup english cucumber, thinly sliced
- ⅓ cup red onion, thinly sliced
- ½ cup cherry tomatoes, halved
- 1 avocado, sliced
- ¼ cup crumbled feta cheese
- 6 kalamata olives, chopped
- 1 tbsp tahini
- 1 tbsp cold water
- half a lemon juiced
- 1 tsp of olive oil
- ½ tsp maple syrup or honey
- 1 clove grated, garlic
- salt and pepper to taste
Instructions
- Preheat the oven to 425°F and line a large baking tray with parchment paper.
- Spread the chickpeas on a kitchen towel and pat them dry.
- Spread the chickpeas in a single layer on the baking sheet. Drizzle with olive oil and season generously.
- Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp.
- While chickpeas are roasting chop the vegetables for the salad and add to a large salad bowl.
- Next make the dressing. In a small mixing bowl combine the tahini and cold water to form a creamy consistency. Add the lemon juice, olive oil, maple syrup, garlic, salt and pepper. Whisk mixture well for a creamy dressing.
- When the chickpeas are finished let them cool for a couple minutes before adding them to the salad bowl. Pour the dressing over top and gently toss the salad to coat everything evenly in dressing.
- Serve and enjoy!
