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Roasted Chickpea and Veggie Harvest Salad drizzled with Maple Tahini Dressing

Roasted Chickpea & Veggie Harvest Salad with Maple Tahini Dressing

A vibrant and nutritious salad featuring roasted chickpeas, colorful seasonal veggies, and a creamy maple tahini dressing, perfect for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Healthy, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 can chickpeas, drained and rinsed
  • 1 red bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 2 cups fresh spinach or mixed greens
  • 1 avocado, sliced
  • Olive oil, salt, and pepper to taste
For the Maple Tahini Dressing
  • 3 tablespoons tahini
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 2 tablespoons water adjust for desired consistency
  • Salt to taste

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. On a lined baking sheet, toss the chickpeas with olive oil, salt, and pepper. Spread them out evenly and roast for about 25-30 minutes until golden and crispy, shaking the pan halfway through.
  3. While the chickpeas roast, chop the red bell pepper, cucumber, and cherry tomatoes, and slice the avocado.
  4. In a large bowl, toss together the fresh spinach or mixed greens with the chopped veggies.
  5. In a small bowl, whisk together tahini, maple syrup, lemon juice, and water until smooth. Adjust water for consistency and add a pinch of salt.
Assembly
  1. Once the chickpeas are roasted, add them to the bowl with the veggies. Drizzle with the maple tahini dressing and mix until everything is well coated.
  2. Plate your salad, adding the sliced avocado on top.
  3. Serve and enjoy!

Notes

For a quicker option, use pre-roasted chickpeas. This salad keeps well in the fridge for 2-3 days if dressing is kept separate until serving.