Roasted Chickpea Salad with Lemon Tahini Dressing

Roasted Chickpea Salad with a delicious creamy lemon tahini dressing is light, crispy, healthy and full of so much flavor! This Roasted chickpea salad is also vegan & Gluten-Free. 

Love me some good salad!

Crispy chickpeas, a quick yummy tahini dressing, TONS of flavor, and a recipe that can be easily prepared in less than 30 minutes make this salad one of my favorites! 

How to get your Chickpeas ready for baking:

Rinse and drain a can of cooked chickpeas and pat dry well with a paper towel, then season with salt, black pepper and a drizzle of olive oil coating the chickpeas completely. Spread them out on a baking sheet coated with non-stick cooking spray. Roast them for about  25 minutes on high heat, shaking the pan once halfway through, and there you have it! Delicious roasted chickpeas! 

Roasted Chickpea Salad with Tahini Dressing

Yield: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Crispy chickpeas, a quick yummy tahini dressing, TONS of flavor, and a recipe that can be easily prepared in less than 30 minutes make this salad one of my favorites! 

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Ingredients

For the Chickpeas

• 1 (15 oz) can chickpeas, rinsed and drained
• 2 tsp olive oil
• 1/2 tbs salt or to taste
• 1 tbs black pepper

For Salad

• 4 cups romaine lettuce- roughly chopped
• 2 cups baby tomatoes ( I used heirloom)- halved  
• 2 mini cucumbers- cut into circles
• 1/2 cup green onions- cut into small pieces

For Tahini Dressing

• 1/4 cup tahini
• 1/4 cup lemon juice 
• 2 garlic cloves- minced
• 2 tbsp olive oil
• 1/2 tsp salt or to taste
• Water to thin dressing-if needed

Instructions

1. Preheat oven to 400 degrees F.
2. Coat a baking tray with cooking oil spray.
3. Rinse and drain chickpeas, patting them dry using a paper towel.
4. In a large bowl, combine chickpeas, salt, black pepper,and olive oil. Mix well until chickpeas are completely coated.
5. Transfer chickpeas to the prepared baking tray, spread out and roast in oven for 25 minutes, shaking pan halfway through.
6. While the chickpeas are roasting, in a large bowl, mix lettuce, cucumber, baby tomatoes and green onions together. Set aside.
7. In a meduim size bowl, whisk together tahini, lemon juice, garlic, salt and olive oil. Right before serving, toss tahini dressing with the salad mixture and top with roasted chickpeas.
8. Serve and enjoy!
   

If you’ve tried this healthy Salad recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. You can also join my brand new Facebook group where you can share a picture of the recipes that you’ve tried 🙂