Photo by Bakd&Raw by Karolin Baitinger on Unsplash
Mediterranean Roasted Chickpea Salad with Tahini Dressing
Roasted chickpeas with smoked paprika and cumin, served over salad with a tahini lemon garlic dressing.
- 400 g tinned chickpeas
- 150 g mixed salad leaves
- 200 g cherry tomatoes
- 200 g cucumber
- 50 g red onion
- 40 g tahini
- 40 ml lemon juice
- 1 clove garlic clove
- 2 tbsp olive oil
- 5 g paprika (smoked)
- 5 g cumin seeds
- 5 g salt and black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C.
- Step 2
Drain and rinse tinned chickpeas, pat dry with paper towels.
- Step 3
Toss chickpeas with 15 ml olive oil, smoked paprika, cumin seeds, salt and pepper.
- Step 4
Spread on a baking tray and roast for 20 minutes, shaking halfway through, until crispy and golden.
- Step 5
While chickpeas roast, make tahini dressing: whisk tahini, lemon juice, minced garlic, 15 ml olive oil and 30 ml water until smooth. Season with salt and pepper.
- Step 6
Halve cherry tomatoes, dice cucumber, and thinly slice red onion.
- Step 7
Arrange salad leaves on two plates, top with cucumber, tomatoes, and red onion.
- Step 8
Remove roasted chickpeas from oven and scatter over salad.
- Step 9
Drizzle tahini dressing over each plate and serve immediately.
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