Crispy Chickpea and Cucumber Tahini Salad
A refreshing salad featuring roasted chickpeas, crisp cucumbers, and a creamy tahini dressing, perfect for lunch or as a side dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cucumber, diced
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- Water, to thin
- Fresh herbs (like parsley or cilantro) for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the drained chickpeas with olive oil, paprika, salt, and pepper in a bowl.
- Spread the seasoned chickpeas on a baking sheet in a single layer.
- Roast them in the preheated oven for 20-25 minutes until golden brown and crispy.
- Whisk together the tahini, lemon juice, minced garlic, and a pinch of salt in a separate bowl.
- Add water until you achieve a smooth and creamy consistency.
- Combine the diced cucumber and the roasted chickpeas in a large bowl.
- Drizzle the tahini dressing over the salad and toss gently to combine.
- Garnish with fresh herbs before serving.
Notes
Store leftovers separately in airtight containers. Best enjoyed fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://tashirecipez.com/crispy-chickpeas-cucumber-tahini-salad/