Description
A vibrant salad packed with crunchy vegetables, roasted chickpeas, and a creamy tahini dressing, perfect for any occasion.
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 chickpeas with olive oil, paprika, cumin, garlic powder, salt, and pepper.
- Spread the seasoned chickpeas on a baking sheet and roast for 20-25 minutes.
- Toss together the chopped lettuce, diced cucumber, halved cherry tomatoes, and shredded carrots.
- Whisk tahini and lemon juice, adding water to desired consistency.
- Fold the roasted chickpeas into the vegetable mix.
- Drizzle the tahini dressing over the salad and add avocado and sweet potatoes if desired.
- Garnish with fresh herbs and seeds before serving.
Notes
Serve fresh for the best taste. You can prep ingredients in advance but assemble just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg