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4.79 from 19 votes

Roasted Vegetable and Spiced Chickpea Salad

Mix and match your veggies to be any combo you enjoy. Top with spiced chickpeas and tahini dressing for a delicious meal or side dish!
Prep Time30 minutes
Cook Time30 minutes
Course: Lunch, Salad, Side Dish
Cuisine: All
Keyword: chickpeas, roasted vegetables, tahini
Servings: 8
Calories: 350kcal
Author: Andrea Mut

Ingredients

VEGETABLES

  • 2 medium carrots, peeled and cut into 2” sticks, 2 cups
  • 1 medium sweet potato, peeled and diced, 2 cups
  • 1 red bell pepper, cored and sliced ½ inch thick, 1 cup
  • 1 small head cauliflower, cut into small florets, 3 cups
  • 10 radishes, rinsed and cut in half or quarters depending on size, 1 cup
  • 8 Brussels sprouts, halved or quartered depending on size, 2 cups
  • 4 tablespoon olive oil
  • 1 teaspoon salt
  • freshly ground black pepper to taste

SPICED CHICKPEAS

  • 2 cans (425g/15oz) chickpeas, drained, rinsed, and dried well, 4 cups
  • 2 tablespoon olive oil
  • ½ teaspoon salt
  • 1 teaspoon ground cumin
  • 2 teaspoon chili powder
  • ¼ teaspoon cayenne pepper

LEMON TAHINI DRESSING

  • ½ cup tahini paste
  • Juice of one lemon, 2-3 tbsp.
  • ½ teaspoon salt, plus more to taste
  • ¼ cup ice water

Instructions

SPICED CHICKPEAS

  • Preheat the oven to 400 degrees F. Line a baking tray with parchment paper.
  • Carefully dry the chickpeas, removing any loose skins. I do this by laying them on a dish towel lined tray with another towel on top and rub to dry. Place in a medium bowl and toss with olive oil and salt.
  • Spread chickpeas onto a lined baking tray and roast in the oven for 15 minutes. Turn the tray and shake the chickpeas around for even cooking. Continue roasting for another 15 minutes, or until desired crispiness is reached. Oven temperatures vary so if you want them crispier keep going.
  • Meanwhile, in a small bowl mix cumin, chili powder, and cayenne. Set aside. You can also prepare the vegetables and dressing (see below) while the chickpeas are roasting. If you aren't going for crispy chickpeas you can roast everything together at the same time. The vegetables release steam which can prevent chickpeas from crisping up.
  • Remove from the oven and toss immediately with the spices. Stir to coat and place back on the baking tray to cool. They will continue to crisp as they cool.

ROASTED VEGETABLES

  • Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  • Place all prepared vegetables into a large bowl and toss with 4 tbsp. of olive oil. Divide in half onto each tray. Don’t overcrowd the vegetables or they will steam instead of roast. Sprinkle each tray with ½ teaspoon salt and freshly ground pepper to taste. Place in the oven and roast for 30 minutes, stirring and rotating pans halfway through cooking.

LEMON TAHINI DRESSING

  • Stir the tahini to mix in any separated oil. This will take a couple of minutes. In a medium bowl, whisk together tahini paste, lemon juice, salt, and ice water. It will appear to seize at first but as you continue whisking it will smooth out and become light in colour. If it doesn’t, it needs more water. Add a teaspoon at a time until it reaches the right consistency which should barely drip from your whisk. Taste and add more salt if necessary.

ASSEMBLY

  • This salad can be served warm or cold. Top vegetables with spiced chickpeas and drizzled with tahini dressing. Add approximately ¼ cup of chickpeas and 2 tablespoon of dressing to every 2 cups of vegetables for a balanced lunch.

Notes

Storage - Store roasted vegetables in an airtight container in the refrigerator for up to 5 days.
Store chickpeas, loosely covered, on the counter. These are best eaten within 2 -3 days. 
Store tahini dressing in a jar or sealed container for 2 weeks. Loosen with a bit of water, if necessary.
If you want crispy chickpeas roast them separately from the vegetables. The vegetables release steam which can prevent the chickpeas from crisping up. 
 
Nutritional Facts: Please note these numbers are only an estimate and have not been approved by a Registered Dietitian. The facts are based on 1 serving of 8. 

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 30.8g | Protein: 12.5g | Fat: 20.7g | Saturated Fat: 3.7g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 6.9g | Cholesterol: 0.6mg | Sodium: 681.5mg | Potassium: 720.6mg | Fiber: 11.6g | Sugar: 6.5g