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Roasted Chickpea Veggie Harvest Salad with Maple Tahini Dressing

A vibrant salad featuring crispy roasted chickpeas, mixed greens, fresh vegetables, and a sweet maple tahini dressing.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Healthy, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the salad
  • 1 can chickpeas, drained and rinsed
  • 2 cups mixed greens (spinach, arugula, etc.)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 1 avocado, sliced
  • 1/4 cup red onion, thinly sliced
For the dressing
  • 1/4 cup tahini
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Toss chickpeas with olive oil, salt, and pepper, then roast in the oven for 20-25 minutes until crispy.
  3. While chickpeas are roasting, prepare the dressing by whisking tahini, maple syrup, lemon juice, and water until smooth.
  4. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, bell pepper, avocado, and red onion.
Assembly
  1. Once chickpeas are done, add them to the salad.
  2. Drizzle with the maple tahini dressing and toss gently.
  3. Serve immediately and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the chickpeas and dressing separate until ready to eat to maintain texture.
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