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Bowl of spiced chickpeas with colorful roasted vegetables for a nutritious meal.

Roasted Vegetable and Spiced Chickpea Salad

A vibrant and nutritious salad combining roasted vegetables with crispy spiced chickpeas and creamy tahini dressing.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the roasted vegetables
  • 2 medium carrots, peeled and cut into 2” sticks Adds natural sweetness.
  • 1 medium sweet potato, peeled and diced Adds natural sweetness.
  • 1 medium red bell pepper, cored and sliced ½ inch thick Brings a pop of color.
  • 1 small head cauliflower, cut into small florets Provides satisfying crunch.
  • 10 radishes, rinsed and cut in half or quarters depending on size Adds crunch and flavor.
  • 8 Brussels sprouts, halved or quartered depending on size Adds depth of flavor.
  • 4 tbsp olive oil For roasting vegetables.
  • 1 tsp salt
  • Freshly ground black pepper to taste
For the spiced chickpeas
  • 2 cans chickpeas, drained, rinsed, and dried well Provides protein.
  • 2 tbsp olive oil For coating the chickpeas.
  • ½ tsp salt
  • 1 tsp ground cumin Adds earthy flavor.
  • 2 tsp chili powder Adds spiciness.
  • ¼ tsp cayenne pepper For heat.
For the tahini dressing
  • ½ cup tahini paste Provides creaminess.
  • 1 Juice of one lemon Adds tang.
  • ½ tsp salt
  • ¼ cup ice water For consistency.

Method
 

Preparation
  1. Preheat your oven to 400 degrees F and line a baking tray with parchment paper.
  2. Dry the chickpeas and remove any loose skins by laying them on a dish towel and rubbing gently.
  3. Toss the chickpeas in a medium bowl with olive oil and salt.
  4. Spread the chickpeas on the lined baking tray and roast for 15 minutes, then shake and roast for an additional 15 minutes until crispy.
Roasting Chickpeas
  1. While the chickpeas roast, prepare the spice mixture by combining cumin, chili powder, and cayenne.
  2. Once the chickpeas are roasted, toss with the spice mixture.
Roasting Vegetables
  1. Preheat the oven again to 400 degrees F and line two baking sheets with parchment paper.
  2. In a large bowl, toss all prepared vegetables with 4 tbsp of olive oil, ½ tsp salt, and ground pepper.
  3. Spread vegetables evenly across the two trays and roast for 30 minutes, stirring halfway through.
Making the Dressing
  1. Whisk together tahini, lemon juice, salt, and ice water until smooth.
  2. Adjust the consistency with more water if needed.
Assembly
  1. Serve the roasted vegetables topped with the spiced chickpeas and drizzle with tahini dressing.

Notes

Ensure chickpeas are fully dry before roasting for crispiness. This dish is versatile and can be adapted with various vegetables or proteins.