Roasted Chickpea Salad
Enjoy this crispy chickpea salad, drizzled with a creamy tahini-garlic dressing and smoky paprika chickpeas: a bold blend of flavours and textures that turns every bite into a healthy, satisfying treat.
The ingredients
Crispy chickpeas
- 2 19 oz chickpeas, cans; drained, rinsed and patted dry
- 1 tsp avocado oil
- 1 tsp smoked paprika
- salt, black pepper, garlic powder, onion powder, dried parsley and paprika
Salad
- 4 cups spinach, roughly chopped
- 4 mini cucumbers, chopped
- 4 cups red cabbage, thinly sliced
- 4 small carrots, julienned
- ½ cup unsalted mixed nuts, chopped
- 4 tsp hemp hearts
Tahini dressing
- ¾ cup silken tofu
- 2 tbsp mayonnaise
- 2 tbsp tahini
- 1 lemon, juice
- ½ cup water, or more to adjust texture
- salt, black pepper, onion powder, garlic powder, dried oregano, dried basil and dried parsley
The method
- Preheat the oven to 400°F (205°C).
- On a baking sheet, add the chickpeas, oil and seasonings. Mix well to coat evenly.
- Bake for about 30 minutes. Set aside.
- In a jar, add all the dressing ingredients and mix well. Set aside.
- In 4 bowls or containers, add: 1 cup spinach, 1 cucumber, 1 cup red cabbage, 1 carrot, 2 tbsp nuts, 1 cup crispy chickpeas and 1 tsp hemp hearts.
- Add the dressing right before serving.
Storage tips
Keeps in the fridge for up to 3 days.
Nutrition facts
Per serving, for reference only.
- 500Calories
- 24 gFat
- 48 gCarbs
- 16 gFibre
- 23 gProtein
Chickpeas contain antioxidants such as polyphenols, which may help reduce inflammation in the body and potentially lower the risk of chronic inflammatory diseases.
The fibre and protein in chickpeas contribute to a low glycemic index, helping to stabilize blood sugar and improve insulin sensitivity.
Chickpeas are rich in essential nutrients (B vitamins, iron, magnesium, zinc), supporting overall health, energy production and immune function.
