Mediterranean Chickpea Salad
This Mediterranean chickpea salad is full of roasted vegetables, crunchy chickpeas, and a creamy tahini dressing. It’s a flavorful and nourishing dish.
Servings: 4
Equipment
- 2 Baking Sheets 13 x 18-Inch
- Wooden Spoon or Spatula
Ingredients
- 1 zucchini medium, halved lengthwise and cut into thick slices
- 1 eggplant small, cut into 1-inch chunks
- 1 red bell pepper cut into bite-sized pieces
- ½ red onion roughly chopped
- 1 Teaspoon sea salt
- 1 Tablespoon Italian seasoning
- 3 Tablespoons olive oil
- 1 ½ Cups cherry tomatoes whole
- 1 Can chickpeas 15-Ounce, rinsed
Optional Garnish
- fresh herbs such as parsley or basil
For the Dressing
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons tahini
- 1 Tablespoon lemon juice fresh
- 2 Teaspoons Dijon mustard
- 2 Teaspoons honey
- ¼ Teaspoon sea salt
- black pepper freshly ground, to taste
- 1 to 2 Tablespoons water cold, for thinning
Instructions
- Preheat the oven to 425°F and position racks in the upper and lower thirds.
- Line 2 baking sheets with parchment paper.
Roast the Veggies
- Arrange the zucchini, eggplant, bell pepper, and red onion on one baking sheet.
- Drizzle with 2 Tablespoons olive oil, sprinkle with ¾ Teaspoon sea salt and the dried herbs, and toss to coat.
- Spread into a single layer and roast on the upper rack for 15 minutes.
Roast the Chickpeas
- On the second baking sheet, toss the chickpeas with the remaining 1 Tablespoon olive oil, ¼ Teaspoon sea salt and a pinch of black pepper.
- Spread them out in an even layer.
- After 15 minutes, stir the vegetables and scatter the cherry tomatoes over them.
- Return the vegetable tray to the lower rack and place the chickpeas on the upper rack.
- Roast for another 15 minutes, or until the vegetables are caramelized and the chickpeas are crisp.
Prepare the Dressing
- While the veggies roast, whisk together the tahini, olive oil, lemon juice, Dijon mustard, honey, sea salt, and black pepper in a small bowl.
- Gradually stir in cold water, 1 Tablespoon at a time, until smooth and pourable.
Assemble and Serve
- Transfer the roasted vegetables to a serving platter and top with crispy chickpeas.
- Remove the skins from the cherry tomatoes if you prefer a smoother texture; just pinch them and the skins should slide right off. Leave them on if you prefer.
- Drizzle generously with the tahini sauce and finish with fresh herbs, if using.
- Serve warm or at room temperature.
Notes
Measure veggies: You should have about 2 cups each of zucchini, eggplant and red bell pepper once chopped, along with 1 cup of red onion. This ensures a balanced mix of veggies that will roast evenly. Cutting the vegetables as instructed ensures they cook at the same rate. Larger chunks of eggplant or onion may take longer to soften, while smaller pieces could overcook.
Don’t overcrowd: Spread vegetables and chickpeas in a single layer so they roast instead of steaming. Use a 13 x 18-inch baking sheet, also known as a "half pan" to prevent overcrowding and encourage caramelization.
Start roasting on the top rack: Placing the veggies in the upper part of the oven first allows them to develop a nice golden color, as they’re closer to the heating element.
Stir midway: Give the vegetables a stir halfway through cooking for even caramelization.
Rotate the pans: After stirring, move the vegetable tray to the lower third of the oven and place the chickpeas on the top rack. This lets the veggies finish cooking gently while the chickpeas crisp up.
Thin the dressing carefully: Add water gradually so the sauce doesn’t become too runny.
Serve at different temperatures: This salad tastes great warm or chilled, making it flexible for different occasions. I love a warm salad in the cooler months.
Don’t overcrowd: Spread vegetables and chickpeas in a single layer so they roast instead of steaming. Use a 13 x 18-inch baking sheet, also known as a "half pan" to prevent overcrowding and encourage caramelization.
Start roasting on the top rack: Placing the veggies in the upper part of the oven first allows them to develop a nice golden color, as they’re closer to the heating element.
Stir midway: Give the vegetables a stir halfway through cooking for even caramelization.
Rotate the pans: After stirring, move the vegetable tray to the lower third of the oven and place the chickpeas on the top rack. This lets the veggies finish cooking gently while the chickpeas crisp up.
Thin the dressing carefully: Add water gradually so the sauce doesn’t become too runny.
Serve at different temperatures: This salad tastes great warm or chilled, making it flexible for different occasions. I love a warm salad in the cooler months.
Nutrition
Calories: 276kcal | Carbohydrates: 19g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 772mg | Potassium: 655mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1358IU | Vitamin C: 65mg | Calcium: 63mg | Iron: 2mg
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