Mediterranean Chickpea & Roasted Vegetable Salad with Lemon-Tahini Dressing
Roasted chickpeas and red pepper tossed with cherry tomatoes, red onion and cucumber, dressed with lemon-tahini garlic sauce, olive oil, salt and pepper.
- 400 g tinned chickpeas
- 200 g cherry tomatoes
- 1 whole red pepper
- ½ whole red onion
- 150 g cucumber
- 3 tbsp tahini
- 1 whole lemon
- 1 whole garlic clove
- 20 g fresh parsley
- 3 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Step 1: Preheat oven to 200°C. Drain and rinse chickpeas, pat dry with kitchen paper.
- Step 2
Step 2: Halve cherry tomatoes. Deseed red pepper and cut into 2cm chunks. Thinly slice red onion. Dice cucumber.
- Step 3
Step 3: Toss chickpeas and pepper chunks with 1 tbsp olive oil, salt and pepper. Spread on baking tray and roast for 18-20 minutes until chickpeas are golden and crispy.
- Step 4
Step 4: While roasting, make dressing: mince garlic and whisk with tahini, juice of 1 lemon, 2 tbsp water, 2 tbsp olive oil, salt and pepper until smooth. Adjust consistency with more water if needed.
- Step 5
Step 5: Finely chop fresh parsley.
- Step 6
Step 6: Combine roasted chickpeas and pepper with tomatoes, red onion and cucumber in a large bowl.
- Step 7
Step 7: Pour dressing over salad and toss gently to coat. Top with fresh parsley and serve immediately.
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