Roasted Chickpea Salad Bowl
Easy Roasted Chickpea Salad Bowl with crispy spiced chickpeas, fresh romaine, cherry tomatoes, cucumber, kalamata olives, crumbled feta, and a creamy garlicky tahini dressing — ready in 30 minutes.
Equipment
- baking sheet
- small mixing bowl
- whisk
- Large serving bowls
Ingredients
Roasted Chickpeas
- 15 oz canned chickpeas, rinsed and drained patted very dry
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.5 tsp garlic powder
- 0.25 tsp cayenne pepper
Tahini Dressing
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- 3 tbsp cold water to thin
- 1 tbsp olive oil
Bowl
- 4 cups mixed greens or romaine, chopped
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 0.25 cup red onion, thinly sliced
- 0.25 cup kalamata olives, halved
- 0.5 cup feta cheese, crumbled optional
- sumac or za'atar optional, for garnish
- salt and black pepper to taste
Instructions
- Preheat the oven to 425°F. Drain, rinse, and pat the chickpeas very dry. Spread on a baking sheet and let air dry for 10 minutes.
- Toss the dried chickpeas with olive oil, smoked paprika, cumin, garlic powder, cayenne, and salt. Spread in a single layer.
- Roast for 25 to 30 minutes, shaking the pan halfway through, until deeply golden and crispy.
- While the chickpeas roast, whisk together the tahini, lemon juice, minced garlic, cold water, olive oil, and salt until smooth and pourable.
- Prepare the vegetables: halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
- Divide the mixed greens among bowls and toss each lightly with a drizzle of tahini dressing.
- Top each bowl with the roasted chickpeas, cherry tomatoes, cucumber, red onion, and kalamata olives.
- Drizzle generously with tahini dressing and top with crumbled feta and a sprinkle of sumac or za'atar if desired. Serve immediately.
Notes
Dry chickpeas thoroughly before roasting for maximum crispiness. Roast at high heat with space between each chickpea. Make tahini dressing first and let it rest while chickpeas roast. Add warm chickpeas to the bowl right before serving for best texture contrast.