Description
A vibrant and nourishing salad bowl featuring roasted chickpeas, fresh vegetables, and a creamy tahini dressing.
Ingredients
Scale
- 1 can of chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups lettuce, chopped
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 cup shredded carrots
- 1 avocado, sliced (optional)
- 1 roasted sweet potato, diced (optional)
- Fresh herbs and seeds for garnish
- 1/4 cup tahini
- 1 lemon, juiced
Instructions
- Preheat your oven to 400°F (200°C).
- Combine the drained chickpeas with olive oil, paprika, cumin, garlic powder, salt, and pepper in a mixing bowl.
- Spread the seasoned chickpeas onto a baking sheet in a single layer.
- Roast for 20-25 minutes, shaking the pan halfway through.
- Toss together the chopped lettuce, diced cucumber, halved cherry tomatoes, and shredded carrots in a separate bowl.
- Whisk together tahini and lemon juice, adding water to reach desired creaminess.
- Layer the vegetable medley and top with crispy chickpeas.
- Drizzle with tahini dressing and add toppings as desired.
Notes
Make-ahead tips include roasting chickpeas and preparing the dressing in advance. Customize with your choice of protein or toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg