Levantine Roasted Chickpea & Charred Vegetable Salad with Tahini Dressing
Roasted chickpeas and charred peppers, onion and tomatoes with parsley, tossed with tahini, lemon, garlic, water and salt.
- 240 g tinned chickpeas
- 200 g red pepper
- 120 g red onion
- 200 g cherry tomatoes
- 40 g tahini
- 1 whole lemon
- 2 whole garlic clove
- 50 ml olive oil
- 3 g ground cumin
- 2 g paprika
- 20 g fresh parsley
- 4 g sea salt
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 220°C. Drain and dry chickpeas thoroughly. Toss with 20ml olive oil, cumin, paprika and salt. Spread on baking tray and roast for 20 minutes, shaking halfway, until crispy and golden.
- Step 2
While chickpeas roast, make tahini dressing: whisk tahini with juice of 1 lemon, 60ml water, minced garlic, and salt until smooth and pourable (add more water if too thick).
- Step 3
Cut red pepper into large chunks. Halve red onion and separate layers. Place both on a hot griddle pan or cast iron skillet over high heat. Char for 3-4 minutes each side until blackened edges form. Transfer to a bowl.
- Step 4
Halve cherry tomatoes. Roughly chop parsley. In a large bowl, combine charred vegetables, roasted chickpeas, tomatoes and parsley. Drizzle tahini dressing over and toss gently. Serve at room temperature or slightly warm.
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