This delicious chickpea salad is full of flavor and is easy to make.
This vegan recipe starts with roasting chickpeas with spices and then combining them with lettuce, cherry tomatoes, cucumber, avocado, and tahini dressing for a healthy and filling meal.
This chickpea salad recipe makes two large salad servings or four side salad servings. It's easily doubled if you need to feed more people. It's vegan and naturally gluten-free.
Because the chickpeas are roasted with spices, they develop a wonderful flavor. The fresh veggies and the rich tahini dressing make the whole salad meld together beautifully in a hearty and healthy dish.
Ingredients for a Roasted Chickpea Salad
- 1 can chickpeas, drained and rinsed
- 2 teaspoons sea salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon turmeric
- 1 head lettuce*
- 1 cup cherry tomatoes, quartered
- 1 English cucumber, diced
- 1 avocado, diced
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon tahini
*I used red leaf lettuce. You could also use romaine, green leaf lettuce, or butter lettuce.
How to Make This Recipe
- Preheat the oven to 400 degrees F.
- Combine the chickpeas, 1 teaspoon of salt, ½ teaspoon black pepper, paprika, cumin, and turmeric. Tossing till the chickpeas are fully coated in spices.
- Place the chickpeas on a foil-lined baking tray. Bake for 20 minutes.
- Meanwhile, chop the lettuce and vegetables for the salad.
- Combine the lemon juice, tahini, 1 teaspoon of salt, and ½ teaspoon black pepper. Whisk till fully combined. If dressing is too thick, add a teaspoon of water at a time and whisk till it's thin enough to drizzle.
- Combine the lettuce and cucumber in a large bowl, toss with half the dressing. Then top with the chickpeas, tomatoes, avocado, and the remainder of the dressing.
More Chickpea Recipes
If you like chickpeas, we think you'll love these healthy chickpea recipes!
- Chickpea Power Bowl Recipe
- Vegetarian Chickpea Stew
- Tajine Spice Roasted Chickpeas
- Easy Chickpea Salad Sandwich
Tips for Making Chickpea Salad
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- This recipe is hopefully straightforward to make, but one quick note - to save time, so all your veggie chopping while the chickpeas are cooking. Usually, I'm a fan of having everything prepped/chopped before starting the recipe, but since you have 20 minutes of cooking time - chop the tomatoes, cucumber, and avocado then.
- The other big tip for this recipe is to use a rimmed baking sheet. Chickpeas like to roll around, so don't use a flat cookie sheet to cook them. These are the baking sheets I use, and I love them.
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Roasted Chickpea Salad
Ingredients
- 1 can chickpeas drained and rinsed
- 2 teaspoons sea salt divided
- 1 teaspoon freshly ground black pepper divided
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon turmeric
- 1 head lettuce*
- 1 cup cherry tomatoes quartered
- 1 English cucumber diced
- 1 avocado diced
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon tahini
Instructions
- Preheat the oven to 400 degrees F.
- Combine the chickpeas, 1 teaspoon of salt, ½ teaspoon black pepper, paprika, cumin, and turmeric. Tossing till the chickpeas are fully coated in spices.
- Place the chickpeas on a foil-lined baking tray. Bake for 20 minutes.
- Meanwhile, chop the lettuce and vegetables for the salad.
- Combine the lemon juice, tahini, 1 teaspoon of salt, and ½ teaspoon black pepper. Whisk till fully combined. If dressing is too thick, add a teaspoon of water at a time and whisk till it's thin enough to drizzle.
- Combine the lettuce and cucumber in a large bowl, toss with half the dressing. Then top with the chickpeas, tomatoes, avocado, and the remainder of the dressing.
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