Description
A quick and healthy crispy chickpea salad with fresh vegetables and a tangy dressing.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tbsp lemon juice
- 1 tbsp tahini
- 1 clove garlic, minced
Instructions
- Preheat oven to 400°F (200°C).
- Toss chickpeas with olive oil, salt, pepper, and paprika. Spread on a baking sheet.
- Roast for 20 minutes, shaking the pan halfway, until crispy.
- In a large bowl, combine tomatoes, cucumber, red onion, and parsley.
- Whisk lemon juice, tahini, and garlic in a small bowl.
- Add crispy chickpeas to the vegetables and drizzle with dressing.
- Toss gently and serve immediately.
Notes
- Store leftovers in an airtight container for up to 2 days.
- For extra crispiness, pat chickpeas dry before roasting.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg