Description
A vibrant salad with crispy roasted chickpeas, fresh veggies, and a creamy tahini dressing, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 2 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 avocado, sliced
- 1/4 cup tahini
- Juice of 2 limes
- Optional: cheese, honey (or agave for vegan)
Instructions
- Preheat your oven to 400ยฐF (200ยฐC).
- Toss the chickpeas with olive oil, chili powder, cumin, salt, and pepper until evenly coated.
- Spread the seasoned chickpeas on a baking sheet in a single layer and roast for 25-30 minutes or until theyโre crispy and golden brown.
- Combine the salad greens, halved cherry tomatoes, diced cucumber, and sliced avocado in a large bowl.
- Whisk together the tahini and lime juice in a small bowl, adding water if needed for desired consistency.
- Add the roasted chickpeas to your salad once they cool.
- Drizzle the tahini dressing over everything and toss to combine.
- Serve immediately and enjoy!
Notes
Store leftovers in an airtight container for up to 2 days. Keep the dressing separate to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg