Roasted Chickpea Salad
Craving something fresh, healthy, and delicious? My Roasted Chickpea Salad is not just packed with nutritious ingredients, it's dreamy, bright, and oh-so cravable! Made with crispy chickpeas to fill you up, a fresh tahini green goddess dressing, avocado, tomatoes, lots of feta, all piled over mixed greens.
Servings: 4
Calories: 412kcal
Ingredients
- 15 oz chickpeas one can, drained and rinsed
- 1 tbsp olive oil
- 1 tbsp Moroccan seasoning* or any type of seasoning you like
- 1/3 cup tahini
- 1/3 cup plain yogurt regular
- 2 tbsp lemon juice
- 1/2 cup leafy herbs (packed 1/2 cup) such as chives, cilantro, parsley, mint, basil, or tarragon
- 1 clove garlic roughly chopped
- 1/4 tsp salt or to taste
- 5 oz mixed greens
- 1/2 cup avocado cubed
- 2/3 cup cherry tomatoes halved
- 1/3 cup feta cheese crumbled
Instructions
- Preheat the oven to 425F. Toss the chickpeas with the olive oil and Moroccan seasoning. Spread them in a single layer on a parchment paper-lined baking sheet and roast for 20-30 minutes, until golden brown. Toss the chickpeas every 5-10 minutes for even browning.
- Add the tahini, yogurt, lemon juice, herbs, garlic, and salt to a blender. Blend until completely smooth and uniform in color. If needed, add 1-2 tbsp water to thin it out.
- Toss the mixed greens with the prepared dressing. Top with avocado, tomatoes, cheese, and serve.
Notes
*My blend was homemade with salt. If yours doesn't have any salt, add 1/4 - 1/2 tsp salt before roasting the chickpeas.
Homemade Moroccan spice blend (yield- 1 tbsp):
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp coriander
- 1/8 tsp allspice
Nutrition
Calories: 412kcal | Carbohydrates: 39g | Protein: 17g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 322mg | Potassium: 657mg | Fiber: 10g | Sugar: 8g | Vitamin A: 667IU | Vitamin C: 21mg | Calcium: 178mg | Iron: 5mg