Falafel-Spiced Roasted Chickpea Salad with Tahini

Why You’ll Love This Recipe

You’ll love this salad because it’s a quick, flavorful twist on traditional falafel—without the deep frying or the prep time. The roasted chickpeas give a delicious crunch and pack plenty of protein, while the creamy tahini dressing ties everything together with a rich, nutty flavor. It’s ideal for lunches, light dinners, or make-ahead meals that stay fresh and flavorful.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the roasted chickpeas:

• Cooked or canned chickpeas, drained and rinsed
• Olive oil
• Ground cumin
• Ground coriander
• Paprika
• Garlic powder
• Ground turmeric
• Salt and black pepper to taste

For the salad:

• Mixed greens (spinach, arugula, kale, or romaine)
• Cherry tomatoes, halved
• Cucumber, sliced
• Red onion, thinly sliced
• Fresh parsley and mint, chopped
• Lemon wedges (for serving)

For the tahini dressing:

• Tahini
• Lemon juice
• Garlic, minced
• Warm water (to thin)
• Maple syrup or agave nectar (optional, for balance)
• Salt to taste

Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pat the chickpeas dry with a paper towel to remove excess moisture.
3. In a bowl, toss the chickpeas with olive oil and all the spices until evenly coated.
4. Spread the chickpeas on the baking sheet and roast for 25–30 minutes, shaking the pan halfway through, until golden and crispy.
5. While the chickpeas roast, prepare the tahini dressing by whisking together tahini, lemon juice, garlic, water, maple syrup, and salt until smooth and creamy. Add more water as needed to reach desired consistency.
6. Assemble the salad by arranging greens, tomatoes, cucumber, red onion, and herbs in a large bowl or platter.
7. Top with the roasted chickpeas, drizzle generously with tahini dressing, and serve with lemon wedges on the side.

Servings and timing

This recipe serves 4 people. Preparation takes 10 minutes, and cooking (roasting) time is approximately 30 minutes, for a total of 40 minutes.

Variations

• Add quinoa, couscous, or brown rice to make it a heartier meal.
• Sprinkle with toasted pita chips or seeds for extra crunch.
• Add roasted sweet potatoes or cauliflower for extra texture and flavor.
• Make it spicy with a pinch of cayenne pepper or chili flakes.
• Use a yogurt-based tahini dressing for an extra creamy version.

Storage/Reheating

Store the roasted chickpeas separately from the salad to keep them crispy. The salad and dressing can be stored in the refrigerator for up to 3 days in airtight containers. Reheat chickpeas in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness before adding them to the salad.

FAQs

1. Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly—just rinse and dry them thoroughly before roasting for maximum crispiness.

2. How do I keep the chickpeas crispy?

Let them cool completely before storing and keep them uncovered at room temperature for a few hours if serving the same day. For longer storage, re-crisp them in the oven before serving.

3. Can I use store-bought tahini dressing?

Yes, but homemade tahini dressing gives fresher flavor and allows you to adjust the consistency and seasoning to your liking.

4. Is this salad gluten-free?

Yes, this recipe is naturally gluten-free. Just double-check your tahini and spices to ensure no gluten-containing additives.

5. Can I make this salad oil-free?

Yes, omit the oil when roasting the chickpeas and use an air fryer or dry roast them. You can also make an oil-free tahini dressing by thinning with extra lemon juice and water.

6. Can I prepare the chickpeas in an air fryer?

Absolutely. Air-fry at 390°F (200°C) for 12–15 minutes, shaking the basket halfway through for even crisping.

7. How long will the tahini dressing last?

The dressing can be stored in the refrigerator for up to 1 week. It may thicken over time—just whisk in a little water before using.

8. What greens work best for this salad?

A mix of spinach, arugula, and romaine works beautifully, but you can also use kale or baby greens.

9. Can I add extra protein?

Yes! Add grilled tofu, tempeh, or lentils for an extra protein boost.

10. What other spices can I use for the chickpeas?

Try adding za’atar, curry powder, or ras el hanout for a different flavor profile.

Conclusion

This Falafel-Spiced Roasted Chickpea Salad with Tahini is a vibrant, protein-rich dish that combines crisp textures, bold spices, and creamy tahini perfection. It’s a fresh, healthy, and satisfying meal that captures all the best flavors of Mediterranean cuisine—without any fuss. Ideal for meal prep, picnics, or a quick dinner, this salad delivers both nourishment and incredible taste in every bite.

Falafel-Spiced Roasted Chickpea Salad with Tahini

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This Falafel-Spiced Roasted Chickpea Salad with Tahini captures all the flavors of classic falafel in a fresh, crunchy, and wholesome salad. Crispy spiced chickpeas are paired with vibrant greens, vegetables, and a creamy tahini dressing for a satisfying vegan and gluten-free meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Salad, Main Course
• Method: Roasting, Tossing
• Cuisine: Middle Eastern
• Diet: Vegan

Ingredients

• For the roasted chickpeas:
• 1 can (15 oz) cooked chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp ground turmeric
• Salt and black pepper to taste
• For the salad:
• 6 cups mixed greens (spinach, arugula, kale, or romaine)
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/4 red onion, thinly sliced
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• Lemon wedges, for serving
• For the tahini dressing:
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 2–4 tbsp warm water (to thin)
• 1 tsp maple syrup or agave nectar (optional)
• Salt to taste

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Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pat the chickpeas dry thoroughly with a paper towel to remove excess moisture.
3. In a bowl, toss chickpeas with olive oil, cumin, coriander, paprika, garlic powder, turmeric, salt, and black pepper until evenly coated.
4. Spread the chickpeas on the baking sheet and roast for 25–30 minutes, shaking the pan halfway through, until golden and crispy.
5. Meanwhile, prepare the tahini dressing: whisk together tahini, lemon juice, minced garlic, maple syrup, and salt. Add warm water gradually until smooth and creamy.
6. Assemble the salad by combining mixed greens, cherry tomatoes, cucumber, red onion, parsley, and mint in a large bowl.
7. Top with roasted chickpeas and drizzle with tahini dressing.
8. Serve immediately with lemon wedges on the side.

Notes

• For extra crunch, let roasted chickpeas cool before adding them to the salad.
• Use air-fried chickpeas for an oil-free version.
• Add quinoa or couscous for a heartier meal.
• Reheat chickpeas in the oven or air fryer to restore crispiness before serving leftovers.
• Store salad and chickpeas separately to maintain texture.

Nutrition

• Serving Size: 1 bowl
• Calories: 360
• Sugar: 6g
• Sodium: 420mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 12g
• Cholesterol: 0mg