Packed with protein and crunch, this crispy chickpea salad is a healthy, satisfying meal that’s quick to prepare and full of flavor—perfect for lunch, meal prep, or a light dinner!
⭐ Why You’ll Love This Salad
✔ 3 textures in every bite (crispy, creamy, crunchy)
✔ Meal-prep friendly – stores beautifully for days
✔ Naturally gluten-free & vegan
Yields: 4 servings
Prep time: 25 minutes
Cook time: 20 minutes
Ingredients:
For the Crispy Chickpeas:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- Salt and freshly ground black pepper to taste
For the Salad:
- 5 ounces mixed greens
- 1 cucumber, halved and thinly sliced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup Kalamata olives, halved
- ¼ cup fresh parsley, chopped
For the Tahini Dressing:
- ¼ cup tahini
- 2 tablespoons fresh lemon juice
- 1-2 tablespoons cold water, or more as needed
- 1 small clove of garlic, minced
- Pinch of salt
Equipment:
- Baking sheet
- Large bowl
- Small bowl or jar for dressing
Instructions:
Step 1: Prepare the chickpeas.
Preheat oven to 400°F (200°C). Thoroughly drain and rinse the chickpeas. Pat them very dry with a clean kitchen towel or paper towels. This step is crucial for achieving crispy chickpeas.
Step 2: Season the chickpeas.
In a medium bowl, toss the dried chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Make sure the chickpeas are evenly coated with the spices.
Step 3: Roast the chickpeas.
Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper. Roast for 15-20 minutes, stirring halfway through, until the chickpeas are golden brown and crispy. Keep a close eye on them to prevent burning.
Step 4: Prepare the tahini dressing.
While the chickpeas are roasting, prepare the tahini dressing. In a small bowl or jar, whisk together the tahini and lemon juice until the mixture thickens.
Step 5: Thin the dressing.
Gradually add cold water, one tablespoon at a time, while whisking until the dressing reaches your desired consistency. It should be creamy and pourable.
Step 6: Add flavor to the dressing.
Stir in the minced garlic and a pinch of salt into the tahini dressing. Taste and adjust seasoning as needed.
Step 7: Assemble the salad.
In a large bowl, combine the mixed greens, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, and halved Kalamata olives.
Step 8: Add crispy chickpeas and parsley.
Once the chickpeas are roasted and slightly cooled, add them to the salad bowl along with the chopped fresh parsley.
Step 9: Dress and serve.
Drizzle the tahini dressing over the salad. Toss gently to combine all the ingredients. Serve immediately and enjoy the crispy chickpeas and flavorful salad.
💡 Pro Tips
✔ Extra crispy chickpeas: Remove skins before roasting
✔ No tahini? Use Greek yogurt + extra lemon
✔ Prevent browning: Toss avocado in dressing first
🍽️ Serving Suggestions
- With grilled flatbread
- As a grain bowl base (add quinoa or farro)
- Stuffed in pita pockets
🌡️ Storage
- Undressed salad: Fridge 3 days
- Dressing separately: Fridge 5 days
- Chickpeas: Room temp 2 days in an airtight jar
📊 Nutrition (Main Salad Portion)
Calories: 420 | Protein: 12g | Fiber: 14g
Enjoy your delicious homemade Crispy Chickpea Salad!
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