Description
A deliciously healthy lunch option featuring crispy chickpeas and a flavorful tahini dressing.
Ingredients
- 1 can of chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Mixed salad greens
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1 clove garlic, minced
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the chickpeas with olive oil, paprika, salt, and pepper.
- Spread the chickpeas on a baking sheet and roast for 20-25 minutes until crispy.
- In a small bowl, whisk together tahini, lemon juice, water, and garlic to make the dressing.
- In a large bowl, combine salad greens, cucumber, cherry tomatoes, and red onion.
- Add the roasted chickpeas to the salad.
- Drizzle the tahini dressing over the salad and toss to combine.
- Serve immediately and enjoy!
Notes
- For extra crunch, roast the chickpeas a bit longer.
- Adjust the seasoning to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg