Roasted Chickpea Salad
This delicious chickpea salad is full of flavor and is easy to make.
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Servings: 2 servings
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.
Notes
*I used red leaf lettuce. You could also use romaine, green leaf lettuce, or butter lettuce.
Nutrition
Serving: 1g | Calories: 533kcal | Carbohydrates: 69g | Protein: 22g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Sodium: 2763mg | Fiber: 27g | Sugar: 15g