Roasted Chickpea and Tahini Greens Salad
A nutritious and satisfying salad made with roasted chickpeas, fresh greens, and creamy tahini dressing.
Ingredients
- 1.5 cups cooked chickpeas drained and patted dry
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon red pepper flakes
- Salt and black pepper
- 4 cups mixed greens arugula, spinach, lettuce
- 1/2 cup shredded carrots
- 1/2 cup diced cucumber
- 1/4 cup thinly sliced red onion
For the Tahini Dressing
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 clove garlic grated
- 2 tablespoons water to adjust consistency
- Pinch of salt and black pepper
Instructions
- Toss the chickpeas with olive oil, cumin, red pepper flakes, salt, and black pepper. Spread them on a baking sheet and roast at 200°C (400°F) for 20 minutes until crispy.
- In a large bowl, add the mixed greens, shredded carrots, diced cucumber, and red onion.
- For the tahini dressing, whisk together tahini, lemon juice, olive oil, garlic, water, salt, and black pepper until smooth.
- Top the salad with roasted chickpeas and drizzle with the tahini dressing.
- Toss gently and serve immediately.
NUTRITION FACTS (Per Serving)
Calories: 310 kcal
Carbs: 28 g
Fat: 14 g
Protein: 10 g