Go Back

Roasted Chickpea Veggie Harvest Salad

A delicious and healthy salad combining fresh vegetables and crispy roasted chickpeas, perfect for lunch or dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Healthy, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • 4 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 medium bell pepper, diced
  • 1 medium avocado, sliced
Dressing Ingredients
  • 3 tablespoons tahini
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • to thin water Water

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. On a baking sheet, toss chickpeas with olive oil, paprika, garlic powder, salt, and pepper. Roast for 25-30 minutes until crispy.
  3. In a bowl, combine mixed greens, cherry tomatoes, cucumber, bell pepper, and avocado.
  4. In a small bowl, whisk together tahini, maple syrup, lemon juice, and enough water to achieve the desired consistency.
  5. Add roasted chickpeas to the salad and drizzle with dressing before serving.

Notes

This salad is best served fresh. For extra crunch, roast the chickpeas longer. Feel free to add other vegetables like carrots or radishes. To make it vegan, stick to the original ingredients, or add grilled chicken or quinoa for more protein.