Roasted Chickpea Salad With Tahini Dressing
Looking for a light, simple, protein-packed dinner or side dish? This Roasted Chickpea Salad With Tahini Dressing has you covered!
Ingredients
- 4 cups romaine lettuce chopped
- 2 small carrots chopped
- 1 cup brown rice
Roasted Chickpeas
- 1 (15.5 ounce) can chickpeas, drained
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- ½ teaspoon curry powder
- Dash of cinnamon
- 1 tablespoon olive oil , (or avocado oil)
Tahini Dressing
- 1 tablespoon tahini
- 1/2 lemon juiced, (you may need to add a little more to get it to your desired taste and consistency)
- 2 tablespoons olive oil
- ½ teaspoon maple syrup, (use more if you like it a little sweeter)
- Salt and black pepper to taste
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix chickpeas, garlic powder, salt, curry powder, and olive oil together. Spread chickpeas evenly on the lined baking sheet and bake in the oven for 20 minutes, stirring occasionally.
- Meanwhile, add chopped romaine, carrots, and brown rice to the large bowl.
- In a small bowl, make the dressing by whisking together tahini, lemon juice, maple syrup, olive oil, and salt.
- Once the chickpeas are done roasting, add them to the salad bowl. Toss with the dressing and serve.
Notes
Serve with warm pita bread, quesadillas, or your favorite bread. (Optional) Top with feta cheese, diced strawberries, and slivered almonds or roasted cashews.
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