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Spiced Roasted Chickpea Salad

Spiced Roasted Chickpea Salad

with Tahini Sauce and Almonds

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This colourful, Middle Eastern-inspired salad delights with satisfying textures and complementary flavours. A mix of fresh veggies and greens is topped with almonds, roasted chickpeas and a creamy tahini drizzle. All that makes for a fresh, light and filling dinner!

Tags:Veggie
Allergens:Sesame/SésameTree Nut/NoixMustard/Moutarde

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

370 mL

Chickpeas

1 tbsp

Shawarma Spice Blend

113 g

Spring Mix

56 g

Carrot, julienned

132 g

Mini Cucumber

113 g

Baby Tomatoes

2 unit

Lemon

1 unit

Garlic, cloves

2 tbsp

Tahini

(ContainsSesame/Sésame)

14 g

Parsley

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

4 tbsp

Plant-Based Mayonnaise

(ContainsMustard/Moutarde)

Not included in your delivery

2.5 tbsp

Oil*

0.63 tsp

Salt*

0.13 tsp

Pepper*

1.25 tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories610 kcal
Fat42 g
Saturated Fat4 g
Carbohydrate48 g
Sugar9 g
Dietary Fiber18 g
Protein15 g
Cholesterol0 mg
Sodium1400 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Strainer
Small Bowl
Measuring Spoons
Zester
Medium Non-Stick Pan
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Drain and rinse chickpeas. Add chickpeas to an unlined baking sheet, then thoroughly pat dry with paper towels. Reserve 1/2 tsp Shawarma Spice Blend (dbl for 4 ppl) in a small bowl. Add remaining Shawarma Spice Blend, 1 tbsp oil and 1/2 tsp salt (dbl both for 4 ppl) to the baking sheet with chickpeas. Season with pepper, then toss to coat. Roast chickpeas in the top of the oven, stirring halfway through, until golden-brown and crispy, 24-26 min.

2

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

3

Heat a medium non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer almonds to a plate.

4

Meanwhile, add lemon zest, half the lemon juice, 1/2 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Add carrots, cucumbers and tomatoes, then toss to combine. Set aside.

5

Add mayo, tahini, remaining lemon juice, 1 1/2 tbsp water, 3/4 tsp sugar (dbl both for 4 ppl) and 1 tsp garlic to the small bowl with reserved Shawarma Spice Blend. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir until smooth.

6

Add spring mix and parsley to the large bowl with marinated veggies. Toss to combine. Divide salad between plates. Drizzle with half the tahini sauce. Sprinkle chickpeas and almonds over top. Drizzle with remaining tahini sauce.