Roasted Vegetable and Spiced Chickpea Salad

A colorful and nutritious salad featuring roasted sweet potatoes, carrots, crispy chickpeas, and a creamy tahini dressing, perfect for meal prep or a comforting weeknight dinner.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Main Course, Salad

Cuisine: Mediterranean, Vegan

Calories: 400

Ingredients Method Notes

Ingredients

For the roasted vegetables

2 medium carrots, peeled and cut into 2” sticks Adds crunch and natural sweetness.
1 medium sweet potato, peeled and diced into cubes Lends creaminess and caramelized sweetness.
1 small red bell pepper, cored and sliced into thick pieces Enhances visual appeal.
1 small head cauliflower, cut into small florets Adds a tender bite.
10 pieces radishes, rinsed and cut in half or quarters Brings a peppery kick.
8 pieces Brussels sprouts, halved or quartered Provides distinct flavor.
4 tbsp olive oil Helps achieve golden roasted finish.
1 tsp salt Enhances natural flavors.
freshly ground black pepper, to taste Adds warmth and flavor.

For the chickpeas

2 cans (425g/15oz) chickpeas, drained, rinsed and dried Protein-packed and roasted for crunch.
2 tbsp olive oil To achieve a nice roast.
½ tsp salt To season the chickpeas.
1 tsp ground cumin Adds comforting depth.
2 tsp chili powder Provides heat and color.
¼ tsp cayenne pepper For additional spice.

For the tahini dressing

½ cup tahini paste Key ingredient for creaminess.
1 medium lemon, juiced (2-3 tbsp) Adds zesty flavor.
½ tsp salt For seasoning the dressing.
¼ cup ice water To adjust consistency.

Method

Preparation

Preheat the oven to 400°F and line a baking tray with parchment paper.
Carefully dry the chickpeas and toss them with 2 tbsp of olive oil and ½ tsp salt in a medium bowl.
Spread the chickpeas onto the lined baking tray and roast for about 15 minutes, shaking halfway through. Roast for an additional 15 minutes or until crispy.
Mix together the ground cumin, chili powder, and cayenne in a small bowl for the spice blend.
In a large bowl, combine all prepared vegetables and drizzle with 4 tbsp of olive oil, tossing to coat.

Roasting

Spread the vegetable mixture across two baking sheets, sprinkle with ½ tsp salt and black pepper, and roast for about 30 minutes, stirring halfway through.
Once roasted, toss the chickpeas with the spice mix and let cool on the tray.

Tahini Dressing

Whisk together the tahini paste, lemon juice, ½ tsp salt, and ¼ cup ice water until smooth.
Adjust the consistency by adding more water, as needed.

Assembly

Layer the roasted vegetables on a serving dish, top with spiced chickpeas, and drizzle with tahini dressing.

Notes

For an extra crispy texture, ensure chickpeas are completely dry before roasting. You can substitute vegetables or nuts for variation, and yogurt could replace tahini for a creamier dressing.