Description
A flavorful and healthy dish combining roasted chickpeas, fresh veggies, and a tahini dressing.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 cup assorted veggies (such as bell peppers, cucumber, and carrots), chopped
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). While it’s warming up, gather all your ingredients.
- In a bowl, toss together the drained chickpeas, olive oil, minced garlic, salt, and pepper. Make sure every chickpea gets coated.
- Spread the chickpeas evenly on a baking sheet and roast for about 20-25 minutes, or until they are golden and crispy. Shake halfway through for even roasting.
- While the chickpeas are roasting, whisk together tahini, lemon juice, and a pinch of salt in a separate bowl. If it’s too thick, add a bit of water to reach a drizzle-friendly consistency.
- In a large bowl, combine your chopped assorted veggies. Once the chickpeas are roasted, merge them with the veggies.
- Pour the tahini sauce over the mixture, tossing everything until well combined.
- Sprinkle freshly chopped parsley on top for a pop of color and added flavor! Serve warm or at room temperature.
Notes
- Choose seasonal veggies for the best flavor.
- Tahini substitutes may include almond or sunflower seed butter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg