Falafel is overrated when it is deep fried and soggy inside. The spice mix, though, is worth stealing. This salad takes canned chickpeas, tosses them with cumin, coriander, garlic powder, onion powder, paprika, and olive oil, then roasts them at 400°F (204°C) for 30-40 minutes until they are crispy on the outside and creamy in the centre.
The salad underneath is red or green-leaf lettuce, tomato wedges, thinly sliced Persian cucumbers, and sliced onion. The tahini dressing is two and a half tablespoons of tahini, lemon juice, cold water whisked in a teaspoon at a time until it pours, and salt and pepper. Sesame seeds scattered on top. This is the one we make on repeat once the chickpeas start roasting.
Tips for Making Falafel-Spiced Roasted Chickpea Salad
Dry the chickpeas before roasting
Pat rinsed, drained chickpeas dry with paper towels on a lined baking tray. Wet chickpeas steam in the oven and never get crispy.
Spread them in a single layer with space between each one. Crowded chickpeas release moisture and end up chewy instead of crunchy.
Get the tahini dressing to the right consistency
Tahini seizes up when you add lemon juice. This is normal. Whisk in cold water one teaspoon at a time until it loosens and becomes pourable.
Three to six teaspoons of water is the range. Start with three. The dressing should coat the back of a spoon but drip off freely.
Falafel-Spiced Roasted Chickpea Salad with Tahini Dressing
- Total Time: 55 minutes
- Yield: Serves 2
- Diet: Vegan, Vegetarian, Gluten-Free
Description
Crispy roasted chickpeas with falafel spices tossed with fresh veggies and a creamy tahini dressing. A vibrant and healthy warm-weather salad.
Ingredients
- 2 1/2 tbsp tahini
- 1 1/2 tsp fresh lemon juice
- 3-6 tsp cold water
- 1/8 tsp salt
- 1/8 tsp black pepper
- 4 cups (946 ml) red or green-leaf lettuce, torn into bite-sized pieces
- 1 medium tomato, cut into wedges
- 2 Persian cucumbers (or 1/2 English cucumber), thinly sliced
- 1 small onion, halved and thinly sliced
- 1 batch Falafel-Spiced Roasted Chickpeas
- 1 tsp sesame seeds
- 16 oz (454 g) can chickpeas, rinsed and drained well
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika (you can use sweet, hot, or smoked to vary the flavor)
- 1/4 plus 1/8 tsp salt
Instructions
- Preheat the oven to 400°F (204°C).
- Line a baking tray with paper towels and pour the drained chickpeas on top. Pat well to dry and remove the paper towels.
- Add the oil and all spices; toss to completely coat the chickpeas.
- Spread the chickpeas in an even layer on the baking tray and roast until golden and crisp, about 30 to 40 minutes, tossing a couple of times.
- Cool slightly, then serve warm or at room temperature (do not cover; they will lose their crispness faster).
- For the dressing, whisk together the tahini and lemon juice in a medium bowl. While whisking, add the water 1 teaspoon at a time until it reaches your desired consistency. Whisk in the salt and pepper.
- For the salad, arrange the lettuce on 2 plates; top each with half of the tomato, cucumbers, onion, and chickpeas. Sprinkle the sesame seeds on top and drizzle on the dressing.
- Serve immediately.
Notes
- For extra crispy chickpeas, ensure they are completely dry before roasting.
- If tahini is too thick, add water 1 teaspoon at a time until desired consistency is reached.
- Leftover chickpeas can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 large serving
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 4
- Unsaturated Fat: 18
- Carbohydrates: 50
- Fiber: 15
- Protein: 15
Frequently Asked Questions
Can I use smoked paprika?
Yes. The recipe suggests sweet, hot, or smoked paprika as options. Smoked paprika gives the chickpeas a deeper, barbecue-like flavour. Hot paprika adds heat. Sweet is the mildest.
Do the chickpeas stay crispy?
They are crispiest right out of the oven. After thirty minutes they start to soften. Do not cover them while they cool. Serve the salad within an hour of roasting for the best texture.
Can I make the dressing ahead?
Yes. Tahini dressing keeps in the fridge for up to five days. It thickens as it sits, so stir in a teaspoon of water before using to thin it back out.
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