Roasted Chickpea Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Roasted Chickpea Salad

Roasted Chickpea Salad

with Honey-Tahini Drizzle and Stovetop Croutons

This colourful, Middle Eastern-inspired salad delights with complementary textures and balanced flavours. A mix of fresh veggies and greens is topped with croutons, roasted chickpeas and a creamy tahini drizzle!

Tags:
Veggie
•Low CO2
Allergens:
Sulphites
•Sesame
•Soy
•Barley
•Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

370 mL

Chickpeas

1 tbsp

Shawarma Spice Blend

(Contains Sulphites)

113 g

Spring Mix

56 g

Carrot, julienned

2 g

Mini Cucumber

113 g

Baby Heirloom Tomatoes

1 unit

Lemon

1 unit

Garlic, cloves

2 tbsp

Tahini Sauce

(Contains Sesame, Soy)

14 g

Parsley

1 tbsp

Honey

1 unit

Ciabatta Roll

(Contains Barley, Wheat)

Not included in your delivery

3.5 tbsp

Oil*

0.63 tsp

Salt*

¼ tsp

Pepper*

sideBannerName

Nutrition Values

Calories530 kcal
Fat29 g
Saturated Fat4 g
Carbohydrate59 g
Sugar11 g
Dietary Fiber12 g
Protein13 g
Cholesterol0 mg
Sodium1390 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet
•Paper Towel
•Strainer
•Small Bowl
•Measuring Spoons
•Zester
•Large Non-Stick Pan
•Large Bowl
•Whisk

Cooking Steps

Prep chickpeas
1

Before starting, preheat the oven to 400ËšF.Wash and dry all produce. Drain and rinse chickpeas. Add chickpeas to an unlined baking sheet. Thoroughly pat dry with paper towels. (TIP: This will help prevent chickpeas from popping in the oven!)Reserve 1/2 tsp (1 tsp) Shawarma Spice Blend in a small bowl.Sprinkle remaining Shawarma Spice Blend and 1/2 tsp (3/4 tsp) salt over chickpeas, then season with pepper. Drizzle 1 tbsp (2 tbsp) oil over top, then toss to coat.

Roast chickpeas
2

Roast chickpeas in the bottom of the oven, stirring halfway through, until golden-brown and crisp, 32-35 min. (TIP: If chickpeas start popping in the oven, loosely cover with foil. Roasting chickpeas covered may prevent them from getting crisp.)

Prep
3

Meanwhile, cut cucumbers into 1/4-inch rounds.Zest, then juice lemon.Peel, then mince or grate garlic.Roughly chop parsley.Halve tomatoes.Tear or cut ciabatta into 1-inch pieces.

Toast croutons
4

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then ciabatta. Toast, stirring occasionally, until golden-brown, 5-7 min.Add half the garlic, then season with salt and pepper. Toast, tossing often, until fragrant, 30 sec.Transfer croutons to a plate.

Make dressing and tahini drizzle
5

Meanwhile, add lemon zest, half the honey, 2 tsp (4 tsp) lemon juice, 1 1/2 tbsp (3 tbsp) oil to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Add tahini, remaining honey, remaining garlic, 1/2 tsp (3/4 tsp) lemon juice and 1 tbsp (1 1/2 tbsp) water to the small bowl with reserved Shawarma Spice. Season with salt and pepper, to taste, then whisk to combine.

Finish and serve
6

Add spring mix, parsley, tomatoes, carrots and cucumbers to the large bowl with dressing. Toss to combine.Divide salad between plates. Spoon half the tahini drizzle over salad.Sprinkle chickpeas and croutons over top.Spoon remaining tahini drizzle over plate.

Meal right image

Explore Similar Recipes

Meal left image