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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Chickpeas
1 tbsp
Shawarma Spice Blend
(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
113 g
Spring Mix
56 g
Carrot, julienned
2 unit(s)
Mini Cucumber
113 g
Baby Heirloom Tomatoes
1 unit(s)
Lemon
1 unit(s)
Garlic, cloves
2 tbsp
Tahini Sauce
(Contains Soy, Sesame May contain Egg, Fish, Milk, Mustard, Sulphites, Wheat, Crustaceans)
14 g
Parsley
1 unit(s)
Honey
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
Not included in your delivery
¼ tsp
Pepper*
0.63 tsp
Salt*
3.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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 cucumber 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, 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, 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.
