Protein-packed roasted chickpeas meet creamy tahini dressing in this satisfying vegan salad. It’s hearty, flavorful, and sure to win over even the biggest meat-lovers.

Why You’ll Love This Recipe

• 100% vegan and protein-rich
• Roasted chickpeas add crunch and flavor
• Creamy tahini dressing ties it all together

Equipment You’ll Need

• Sheet pan
• Oven
• Salad bowl
• Small jar or whisk for dressing

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 3 cups mixed greens
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced

Tahini Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• 1–2 tbsp water (to thin)
• Pinch of salt

Instructions

1. Preheat oven to 400°F. Toss chickpeas with olive oil, smoked paprika, and garlic powder. Spread on a sheet pan.
2. Roast 20–25 minutes, shaking halfway through, until golden and crispy.
3. In a salad bowl, combine mixed greens, cucumber, and red onion.
4. Whisk together tahini, lemon juice, olive oil, maple syrup, water, and salt until smooth.
5. Top salad with roasted chickpeas and drizzle with tahini dressing.

Serving Suggestions

• Pair with warm pita or flatbread
• Add roasted sweet potato for extra coziness

Make-Ahead and Storage Tips

• Store roasted chickpeas separately to keep crunchy
• Dressing lasts up to 5 days in the fridge

Yield: 4 servings

Roasted Chickpea & Tahini Vegan Salad

Recipe by Tammy Poppie

0.0 from 0 votes

Servings

4

servings

Cook Mode

Keep the screen of your device on

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 tbsp olive oil

• 1/2 tsp smoked paprika

• 1/4 tsp garlic powder

• 3 cups mixed greens

• 1/2 cucumber, sliced

• 1/4 red onion, thinly sliced

• Tahini Dressing

• 2 tbsp tahini

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 1 tsp maple syrup

• 1 –2 tbsp water (to thin)

• Pinch salt

Directions

• Preheat oven to 400°F. Toss chickpeas with olive oil, smoked paprika, and garlic powder. Spread on a sheet pan.
• Roast 20–25 minutes, shaking halfway through, until golden and crispy.
• In a salad bowl, combine mixed greens, cucumber, and red onion.
• Whisk together tahini, lemon juice, olive oil, maple syrup, water, and salt until smooth.
• Top salad with roasted chickpeas and drizzle with tahini dressing.

Like this recipe?

Follow @dinnerendeavor on Pinterest