For a nutritious and satisfying supper, this vegan recipe starts by roasting chickpeas with spices before combining them with lettuce, cherry tomatoes, cucumber, avocado, and tahini dressing.
Two large salad servings or four side salad servings can be made using this recipe.
If you need to feed more people, you can just double it. It is naturally gluten-free and vegan.
The chickpeas have a fantastic flavor from being roasted with spices.
The whole salad blends together well into a filling and healthful dish thanks to the fresh vegetables and the thick tahini dressing.
|Preparation Time||05 minutes|
|Cooking Duration||25 minutes|
|Total Time||30 minutes|
|Category||Dinner, Breakfast, Lunch|
- 1 can chickpeas, drained and rinsed
- 2 teaspoons sea salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon turmeric
- 1 head lettuce
- 1 cup cherry tomatoes, quartered
- 1 English cucumber, diced
- 1 avocado, diced
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Tahini
(Make another recipe – Wrap These Tasty Sink Burritos in Foil Take It Anywhere and Eat with Fun)
How to Make the Roasted Chickpea Salad Recipe
Preheat the oven to 400 degrees F.
Combine the chickpeas, 1 teaspoon of salt, ½ teaspoon of black pepper, paprika, cumin, and turmeric. Tossing till the chickpeas are fully coated in spices.
Place the chickpeas on a foil-lined baking tray. Bake for 20 minutes.
Meanwhile, chop the lettuce and vegetables for the salad.
Combine the lemon juice, tahini, 1 teaspoon of salt, and ½ teaspoon of black pepper. Whisk till fully combined. If the dressing is too thick, add a teaspoon of water at a time and whisk till it’s thin enough to drizzle.
Combine the lettuce and cucumber in a large bowl, and toss with half the dressing. Then top with the chickpeas, tomatoes, avocado, and the remainder of the dressing.