Name: Roasted Chickpea Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 (15-ounce) can chickpeas, drained and rinsed; 1 tablespoon olive oil; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; ¼ teaspoon ground cumin; ½ teaspoon kosher salt, divided; ¼ teaspoon black pepper; 5 cups mixed salad greens; 1 cup cherry tomatoes, halved; ½ English cucumber, sliced; ¼ small red onion, thinly sliced; ⅓ cup crumbled feta cheese; 2 tablespoons fresh parsley, chopped; 3 tablespoons tahini; 2 tablespoons fresh lemon juice; 1 tablespoon olive oil; 2 teaspoons maple syrup (or honey); 1 small garlic clove, minced; 2–3 tablespoons water, to thin

Hey y'all! Ready for a salad that actually gets you excited about eating your veggies? This Roasted Chickpea Salad is bursting with flavor, packed with plant-based protein, and delivers crave-worthy crunch in every single bite. Whether you're meal prepping for lunches, craving a quick dinner, or searching for a vibrant side dish, this recipe totally fits the bill. Let's get cooking!

Why You'll Love This

Super crispy chickpeas: Roasting gives every chickpea an addictive crunch that makes this salad seriously satisfying.
Quick and simple: Ready in under 40 minutes, with mostly hands-off prep.
Plant-protein power: Chickpeas keep you full, energized, and happy.
Totally customizable: Throw in your favorite veggies, greens, and toppings easily.
Deliciously healthy: Heart-healthy fats, fiber, and tons of colorful produce in one bowl.

Ingredients

1 (15-ounce) can chickpeas, drained and rinsed
1 tablespoon olive oil
½ teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon ground cumin
½ teaspoon kosher salt, divided
¼ teaspoon black pepper
5 cups mixed salad greens
1 cup cherry tomatoes, halved
½ English cucumber, sliced
¼ small red onion, thinly sliced
⅓ cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
Lemon-Tahini Dressing:
3 tablespoons tahini
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons maple syrup (or honey)
1 small garlic clove, minced
2–3 tablespoons water, to thin

Directions

1. Prep and Roast the Chickpeas

Preheat your oven to 425°F (220°C). Pat the drained chickpeas dry with a clean towel for maximum crispiness.
On a baking sheet, toss chickpeas with 1 tablespoon olive oil, smoked paprika, garlic powder, cumin, ¼ teaspoon salt, and black pepper.
Roast for 22–25 minutes, shaking the pan halfway through, until golden and crisp.

2. Make the Dressing

In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, garlic, and remaining ¼ teaspoon salt. Gradually add water to reach a creamy, pourable consistency.

3. Assemble the Salad

In a large bowl, combine salad greens, cherry tomatoes, cucumber, and red onion.
Add roasted chickpeas, crumbled feta, and fresh parsley on top.
Drizzle with lemon-tahini dressing and toss gently to combine (or serve the dressing on the side).

Notes

Dry those chickpeas well: Removing as much moisture as possible is key for max crispness.
Roast just before serving: Chickpeas are crunchiest straight from the oven.
Make it dairy-free: Simply omit or swap the feta for a vegan cheese.

Variations

Spicy Kick: Add ¼ teaspoon cayenne pepper to the chickpea seasoning.
Mediterranean Style: Toss in kalamata olives and roasted red peppers.
Grain Boost: Mix in 1 cup cooked quinoa for extra heartiness.

Required Equipment

Baking sheet
Mixing bowls
Whisk
Sharp knife
Cutting board

Storage Instructions

Store undressed salad and chickpeas in separate airtight containers in the fridge for up to 3 days. Keep the dressing in a sealed jar for up to 5 days. For best texture, add roasted chickpeas just before serving to avoid sogginess.

Suggested Pairings & Serving Recommendations

Serve with warm pita bread or naan for a hearty lunch.
Pair with grilled chicken or tofu for extra protein.
Enjoy alongside a fresh lemonade or chilled white wine.

Pro Tips

Don’t overcrowd the chickpeas on the baking sheet—spread in a single layer for even crisping.
If you have time, peel the chickpeas for even better texture.
Taste and adjust the lemon-tahini dressing before serving to match your tangy preferences.

FAQ

Can I use dried chickpeas instead of canned?: Yes! Just cook them fully and dry well before roasting as directed.
How do I keep the roasted chickpeas crispy?: Let them cool completely before storing in an uncovered bowl, then add to salad right before eating.
Is this salad gluten-free?: Absolutely—just ensure all seasonings and add-ins are certified gluten-free.

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes