Roasted Chickpeas & Veggies Salad with Maple Tahini Dressing
A hearty, vibrant salad loaded with crispy roasted chickpeas, seasonal vegetables, and tossed in a creamy, slightly sweet maple-tahini dressing. This Mediterranean-inspired dish is protein-rich, filling, and naturally gluten-free, perfect for lunch, dinner, or meal prep.
⏱ Time
Prep: 15 minutes
Cooking: 25–30 minutes
Total: 40–45 minutes
Ingredients
For the Salad
1 can (400g) chickpeas, drained, rinsed, patted dry
1 large zucchini, sliced into half-moons
1 red bell pepper, sliced
1 small red onion, cut into wedges
1 cup cherry tomatoes
2 cups baby spinach or arugula
2 tbsp olive oil
Salt + black pepper to taste
1 tsp smoked paprika (optional, non-spicy)
½ tsp garlic powder
For the Maple Tahini Dressing
3 tbsp tahini
2 tbsp maple syrup
1 tbsp lemon juice
1–2 tbsp warm water (to thin)
½ tsp salt
¼ tsp black pepper
Optional Toppings
Crumbled feta or goat cheese
Toasted pumpkin seeds or pine nuts
Fresh parsley or cilantro
Instructions
1. Roast Chickpeas & Veggies
1. Preheat oven to 200°C (400°F).
2. Toss chickpeas with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet.
3. On a separate sheet, toss zucchini, bell pepper, and onion with 1 tbsp olive oil, salt, and pepper.
4. Roast chickpeas for 20–25 minutes until crispy, shaking halfway.
5. Roast veggies 20–25 minutes, until tender and slightly caramelized. Cherry tomatoes can be added in the last 10 minutes to avoid overcooking.
2. Make Maple Tahini Dressing
1. In a small bowl, whisk together tahini, maple syrup, lemon juice, salt, and pepper.
2. Gradually add warm water 1 tbsp at a time until desired creamy consistency is reached.
3. Assemble the Salad
1. In a large bowl, combine roasted chickpeas and veggies.
2. Add baby spinach/arugula.
3. Drizzle with maple tahini dressing and toss gently.
4. Sprinkle optional toppings: feta, seeds, fresh herbs.
Notes
Chickpeas stay crispy longer if stored separately and added just before eating.
Can be served warm, room temperature, or chilled.
Ideal for meal prep — store roasted chickpeas, veggies, and dressing separately.
Tips
Swap zucchini/bell pepper with roasted carrots, sweet potatoes, or broccoli.
For extra flavor, add a sprinkle of za’atar or sumac.
Use pure maple syrup for the best natural sweetness.
⁉️ Frequently asked questions FAQ
Q: Is this spicy?
A: No, it’s mild and Mediterranean-friendly.
Q: Can I make it vegan?
A: Yes, skip the cheese or use plant-based feta.
Q: How long does it keep?
A: Veggies & chickpeas: 3 days in fridge, dressing separately for 1 week.
ℹ️ Nutrition information
Calories: 350–400
Protein: 12–15g
Carbs: 40–45g
Fat: 18–20g
Fiber: 10–12g