roasted chickpea salad

This Roasted Chickpea Salad recipe features Mediterranean ingredients like cucumber, fresh herbs, and feta with Za&#039;atar for flavor and spice.

Za'atar Roasted Chickpea Salad

chickpeas

olive oil (divided)

kosher salt (divided (see notes))

za'atar ((see notes))

spring mix (or baby greens

red pepper strips

cucumber

feta cheese ((about 1 cup))

cherry tomatoes (halved (about 2 cups))

onion

herbs

black pepper (to taste, if needed)

Preheat oven and prepare baking sheet.

Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.

Season chickpeas and roast.

In a large bowl, mix the drained and rinsed chickpeas (15 oz. / 1 small can) with 1 tablespoon of the extra-virgin olive oil, 1/2 teaspoon of the kosher salt, and the za&#039;atar (1 tablespoon). Transfer to prepared baking sheet and roast for 10 minutes.

Toss greens.

While chickpeas are roasting, add the spring mix (4 oz / about 4 cups) to the bowl you mixed the chickpeas in (do NOT rinse the bowl - leave any leftover za&#039;atar and oil in there!). Add 1/2 tablespoon extra-virgin olive oil and 1/4 teaspoon kosher salt and toss to combine (the greens will wilt down a bit from vigorous tossing with the oil). Transfer to a large plate, platter, or shallow large bowl.

Toss remaining ingredients.

In the same large mixing bowl, add the roasted red pepper strips (1/4 cup), sliced English cucumber (1 cup), crumbled feta cheese (4 oz. / 1 cup), halved cherry tomatoes (8 oz.), thinly sliced red onion (1/4 cup), and chopped fresh herbs (1/4 cup) along with the remaining 1/2 tablespoon olive oil and 1/4 teaspoon kosher salt. Add in the roasted chickpeas. Toss together and spread on top of the spring mix.

Serve.

Add some fresh cracked black pepper on top of the salad and serve immediately.

This roasted chickpea salad features sweet potato, avocado, sunflower seeds, and lemon tahini sauce. It's creamy, flavourful and packed with flavor and nutrition. Enjoy for a healthy, filling, plant-based meal.

Roasted Chickpea Kale Salad

tsp olive or avocado oil

salt and pepper

sweet potato

olive oil

tahini

lemon juice

water

tsp sea salt,

large handfuls of de-stemmed and finely chopped kale

avocado (1/4 per salad, use more if desired)

hot sauce, lemon, sea salt and black pepper

Drain and rinse canned chickpeas then use a dishcloth or paper towel to dry them as best as you can. Some of the skins will come off, that&#8217;s fine, there is no need to pick them out but you can if you prefer.

Place the dried chickpeas on a baking tray and add the oil, salt and pepper. Roll them around to coat. 

Roast for 30-40 minutes, shaking the pan after 20 minutes, until crisped and lightly browned.

Cut the sweet potato into small cubes, rounds or chunks. Toss with the oil then place on a baking tray and roast in the oven (they can go in at the same time as the chickpeas) for 25-35 minutes until tender and browned.

Prepare the lemon tahini sauce by whisking the lemon, tahini and 3 tbsp of water together until smooth. Slowly start adding more water until you reach a thick and creamy but pourable consistency. Season with salt, to taste.

After washing the kale, tear the leaves away from the thick stems. Finely chop the leaves then drizzle with 1/4 tsp olive or avocado oil. Use your hands to massage and squeeze the kale until it starts to soften. This should take 1-2 minutes.

Divide the kale between 4 bowls or containers and top each with equal amounts of the roasted chickpeas, roasted sweet potato, sunflower seeds, and avocado. Drizzle with tahini sauce and enjoy right away, topped with hot sauce, lemon and more salt and pepper, if desired. If storing, keep the sauce separate until ready to eat.

Assembled salads can be stored in the fridge for up to 3 days if the avocado and dressing are left off until serving.

Wow LOVE this. Love kale salads and yes to lemon tahini! Such a great combo. Also love how detailed your steps are for roasting chickpeas! I remember feeling a little lost the first time I roasted chickpeas so this is perfect.

Your dish look so delicious! I’ve never tried making chickpeas salad before, but after reading your recipe I feel like I have to. Thank you for sharing!

Thank you so much for this recipe! So simple and delicious. I added a tiny bit of maple syrup to the tahini dressing and was not shy with the lemon, and it came out great. :)

This is a really tasty meal.  We omitted the tahini because we don't care much for it and it was still delicious.  I'm new to making vegan meals and it was very filling and satisfying.  Thank you!  My husband really liked it as well.  
I am enjoying reading your blog and I plan to try more recipes soon.  You have some great information here.

Absolutely delicious and easy to make, thank you!

This delicious Turmeric Roasted Chickpea Salad with Mint Dressing is hearty and full of flavors with a perfect blend of roasted chickpeas and broccoli with fresh vegetables!

Roasted Chickpea Salad

For The Roasted Chickpeas And Broccoli

cooked chickpeas (or 1-15 oz can, drained and rinsed)

broccoli florets

olive (or coconut oil)

turmeric

cumin

paprika (or add to taste)

salt

Cayenne pepper

lime (or lemon juice)

garlic (crushed)

maple syrup

Mint leaves (chopped

cherry tomatoes (cut in halves)

avocado

Mint leaves (for garnishing)

Preheat oven to 425 degrees F. Line baking sheet with parchment paper and lightly oil.

Place chickpeas and broccoli florets in a large bowl.

Toss with oil, turmeric, cumin, paprika, salt and cayenne pepper.

Place seasoned chickpeas and broccoli on baking sheet in a single layer.

Roast for 20 minutes. Meanwhile, place salad dressing ingredients in a bowl and stir to combine.

For Roasted Chickpeas And Broccoli

To assemble, divide chickpea and broccoli into 2 bowls. Add tomatoes, cucumbers, and avocados.

Drizzle with 1/2 of the mint dressing and serve. Refrigerate remaining dressing will keep for about 1 week.

To Assemble Salad

This roasted chickpea salad is filled with protein, fiber, healthy fats, and delicious crunchy veggies! It’s the perfect light lunch or side dish packed with fuss-free ingredients to keep you full until dinnertime.

Roasted Chickpea Salad with Mediterranean Dressing

extra virgin olive oil

oregano

½ teaspoon sweet paprika

sea salt

black pepper

lettuce

red onion (thinly sliced)

cherry tomatoes (quartered)

cucumber (diced)

kalamata olives

feta cheese (crumbled)

Preheat the oven to 375°F (190°C). In a bowl, toss the chickpeas with olive oil, oregano, paprika, cumin, salt, and pepper. Spread them in a single layer on a baking sheet (note 1).

Place the baking sheet in the oven and roast for about 20-25 minutes or until the chickpeas are crispy. Stir them after 15 minutes for even roasting.

While the chickpeas are roasting, whisk together lemon juice, olive oil, oregano, sea salt, and black pepper in a small bowl to make the dressing.

In a large salad bowl, combine the lettuce, red onion, cherry tomatoes, cucumber, and kalamata olives.

Once the chickpeas are roasted and cooled slightly, add them to the salad. Drizzle the Mediterranean dressing over the salad and toss gently to combine.

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The most viewed roasted chickpea salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine