Roasted Chickpea Salad
with Honey-Tahini Drizzle and Stovetop Croutons- Sulphites
- Sesame
- Soy
- Barley
- Wheat
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!
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 400˚F.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 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.)
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.
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.
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.
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the tasty, well-seasoned chickpeas and flavorful dressings, though some found the overall taste a bit bland.
- Ease of prep: Several noted multiple steps and complexity; consider preparing with a partner for easier assembly.
- Suggestions: Toast chickpeas in an air fryer for better crispiness; reduce garlic and spice amounts if you prefer milder flavors.
- Portions: Some found it light for a main course; consider adding more greens or protein like tofu for a heartier meal.
- Dressing: The tahini sauce was well-liked, but several reviewers suggested increasing the dressing quantity for better coverage.
