This is a flavor blast with lots of great middle eastern seasonings, and contrasting textures.
As a light meal on its own, it still feels satisfying and hearty.
And if you are like me, not a fan of chickpeas except blended as hummus, this recipe solves all the slimy, mushy texture usually associated with chickpeas!
Plus, this is delicious enough to serve to your vegan and vegetarian friends.
Get the chickpeas in the oven first, and then make the dressing and salad while they are cooking.
This recipe makes two meal sized portions.
Crispy Baked Chickpea Salad with Tahini Dressing Recipe
Make the chickpeas:
1 can chickpeas
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
a shake of ground turmeric
a shake of cayenne pepper
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Preheat the oven to 400ºF.
Pour the chick peas in a bowl and add the olive oil and spices. Toss to coat evenly and spread on a parchment paper lined cookie sheet. Cook for 30 minutes, until lightly brown and crisp.
Meanwhile, make the tahini dressing:
1 tablespoon tahini
1/2 teaspoon harissa
1 Tablespoon freshly squeezed lemon
1 garlic clove, minced
1 Tablespoon olive oil
1 teaspoon of honey
pinch of sea salt
Combine all ingredients and blend until smooth. If too thick, add a little warm water, and mix again.
Now make the salad:
1/2 bunch lacinato (dinosaur) kale, ribs removed and thinly sliced
1/4 cup fresh mint leaves
1/4 cup fresh dill, chopped
1/3 cup cucumber, thinly sliced
1/3 cup radishes, thinly sliced
1/4 cup red onion, thinly sliced
1/2 – 1 avocado, peeled and sliced
In a large bowl place the kale and pour your desired amount of dressing on the kale and message and toss it until well coated. (You’ll see the dressing in my photo above is not done this way, but in further iterations I have, and it is better messaged in.)
Then add other ingredients. Assemble on plates along with the crispy chickpeas.