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image closeup crispy chickpea chopped salad with tahini dressing

Crispy Chickpea Chopped Salad

Vibrant Middle-Eastern flavors abound in this crispy baked chickpea chopped salad with creamy lemon tahini dressing
Prep Time 15 mins
Cook Time 30 mins
Course dinner, lunch, Main Course, mezze, Salad, starter
Cuisine california, fusion, Mediterranean
Servings 4
Calories 466 kcal


For Crispy Chickpeas

  • 2 15 oz cans chickpeas drained
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp garlic powder
  • 1 pinch salt

For Salad

  • 3 cups escarole or any hardy lettuce, chopped
  • 1 roasted orange bell pepper roasted and chopped
  • 2 cups green cabbage shredded
  • 2 cups red cabbage shredded
  • ¼ cup parsley chopped
  • ¼ red onion sliced

For Dressing

  • ½ cup sesame tahini
  • ¼ cup water
  • 2 lemons juiced
  • ½ tsp garlic powder
  • ¼ tsp salt
  • 1 tsp maple syrup


For Crispy Chickpeas

  • Preheat oven to 400
  • Toss the drained chickpeas with the olive oil, cumin, coriander, garlic powder and salt. Place them on a sheet pan in a single layer, along with the bell pepper cut in quarters. Bake for 30 minutes. Set aside to cool.

For Salad

  • Chop the escarole, cabbage, onion and parsley uniformly for the salad and put them into a large bowl. Once the roasted bell peppers are cool, seed and chop and add to the salad bowl.

For Dressing

  • Make the dressing by combining tahini, water, lemon, garlic powder, salt and maple syrup and mixing until smooth and creamy


  • Toss the salad with half of the dressing. Top with the crispy chickpeas and the remaining creamy lemon tahini dressing.


Calories: 466kcalCarbohydrates: 52gProtein: 19gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gSodium: 791mgPotassium: 940mgFiber: 17gSugar: 7gVitamin A: 2661IUVitamin C: 115mgCalcium: 210mgIron: 6mg
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