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Spiced roasted vegetable chickpea salad served in a colorful bowl.

Roasted Vegetable and Spiced Chickpea Salad

A vibrant and nutritious salad featuring crispy chickpeas and tender roasted vegetables drizzled with creamy tahini dressing.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the roasted vegetables
  • 2 medium carrots Tender roots that add a sweet crunch.
  • 1 medium sweet potato Earthy and creamy with soothing sweetness.
  • 1 medium red bell pepper Enhances visual appeal with its bright color.
  • 1 small head cauliflower Adds a mild nuttiness.
  • 10 radishes Fresh and peppery.
  • 8 Brussels sprouts Nutty and crisp.
  • 4 tbsp olive oil Coats the vegetables to enhance flavor.
  • 1 tsp salt Enhances natural flavors.
  • to taste freshly ground black pepper Adds warmth.
For the spiced chickpeas
  • 2 cans (425g/15oz) chickpeas Packed with protein.
  • 2 tbsp olive oil For roasting the chickpeas.
  • 0.5 tsp salt Allows spices to shine.
  • 1 tsp ground cumin Elevates the flavors.
  • 2 tsp chili powder Adds warmth and depth.
  • 0.25 tsp cayenne pepper Subtle heat that can be adjusted.
For the tahini dressing
  • 0.5 cup tahini paste Brings creaminess to the dressing.
  • 0.5 tsp salt Enhances dressing flavor.
  • 0.25 cup ice water Helps achieve perfect consistency.

Method
 

Preparation
  1. Preheat your oven to 400 degrees F (200 degrees C) and line a baking tray with parchment paper.
  2. Dry the chickpeas carefully and toss them in a medium bowl with olive oil and salt.
Roasting the Chickpeas
  1. Spread the chickpeas on the prepared baking tray and roast for 15 minutes.
  2. Turn the tray and shake the chickpeas halfway through for even cooking.
  3. Continue roasting for another 15 minutes or until crisp.
  4. Toss the roasted chickpeas with the spice mixture once removed from the oven.
Roasting the Vegetables
  1. Combine all prepared vegetables in a large bowl, drizzle with olive oil, and sprinkle with salt and pepper.
  2. Divide between two baking trays and roast for 30 minutes, stirring and rotating halfway through.
Preparing the Tahini Dressing
  1. Mix tahini paste in a medium bowl with lemon juice, salt, and ice water until smooth.
  2. Adjust the thickness by adding more water if necessary.
Assembly
  1. Layer the roasted vegetables on a plate, top with spiced chickpeas, and drizzle with tahini dressing.
  2. Aim for about ¼ cup of chickpeas and 2 tablespoons of dressing per 2 cups of vegetables.

Notes

To store, keep leftovers in an airtight container in the fridge for up to 3 days. Store chickpeas separately for maximal crispiness. Consider adding quinoa for extra protein or using different spices.