Dukkah Roasted Chickpea Salad
A warm salad of roasted chickpeas coated in dukkah spice blend, served over fresh greens and roasted vegetables. Crispy chickpeas provide texture contrast against tender greens and a tahini-lemon dressing.
Ingredients
Method
Preheat oven to 400°F (200°C).
Drain and pat chickpeas dry with paper towels to remove excess moisture.
Chop roasted vegetables into bite-sized pieces; dice cucumber and slice red onion; chop fresh parsley.
Toss dried chickpeas with 2 tbsp olive oil and dukkah spice blend until evenly coated.
Spread on a sheet pan and roast for 20–25 minutes, stirring halfway, until chickpeas are crispy and golden.
Whisk together tahini, lemon juice, minced garlic, and water until smooth and pourable; adjust water as needed for consistency.
Divide mixed greens among bowls or plates.
Top greens with roasted vegetables, cucumber, and red onion.
Remove warm roasted chickpeas from oven and scatter over salad.
Drizzle tahini-lemon dressing over salad and garnish with fresh parsley; serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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