Crispy Chickpea Mediterranean Salad
A vibrant and hearty Mediterranean salad loaded with crispy roasted chickpeas, fresh vegetables, and creamy tahini dressing. Perfectly balanced in flavor and texture, it’s a quick, healthy meal that satisfies every craving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup kalamata olives, sliced
- 1/3 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 2–4 tablespoons water (to thin dressing)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat chickpeas dry, then toss with olive oil, cumin, salt, and pepper. Spread on the baking sheet.
- Roast for 20–25 minutes until crispy, shaking the pan halfway through.
- In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, feta, and parsley.
- In a small bowl, whisk together tahini, lemon juice, garlic, and water until smooth and creamy.
- Let chickpeas cool slightly, then add to the salad.
- Drizzle dressing over the salad, toss gently, and serve.
Notes
- Drying chickpeas thoroughly before roasting ensures maximum crispiness.
- Add chili flakes or smoked paprika for a spicy kick.
- Keep dressing and chickpeas separate until serving to maintain texture.