Roasted Chickpea & Veggie Harvest Salad with Maple Tahini Dressing
A colorful and nutritious salad combining roasted chickpeas and fresh veggies, topped with a sweet maple tahini dressing. Perfect for a quick, healthy meal.
Ingredients
For the Salad
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium zucchini, diced
- 1 bell pepper (any color) diced
- 1 cup cherry tomatoes, halved
- 2 cups mixed greens (spinach, kale, arugula—whatever you have!)
- 1 teaspoon olive oil
- to taste Salt and pepper
- 1 tablespoon lemon juice for a bit of zing
For the Maple Tahini Dressing
- 3 tablespoons tahini
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1-2 teaspoons water to thin, if needed
- a pinch salt
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Spread the chickpeas out on a parchment-lined baking sheet in a single layer. Pat them dry, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
Roasting
- Pop the chickpeas into the oven for about 20-25 minutes.
- While the chickpeas roast, chop the zucchini, bell pepper, and halve the cherry tomatoes.
Assembly
- Once the chickpeas are roasted, combine them with the mixed greens, zucchini, bell pepper, and cherry tomatoes in a large bowl.
Dressing
- In a separate small bowl, whisk together tahini, maple syrup, apple cider vinegar, and a pinch of salt. Add water gradually until you reach your desired consistency.
Serving
- Drizzle the maple tahini dressing over your salad, and give it a gentle toss. Serve as desired.
Notes
Consider adding pumpkin seeds or walnuts for extra crunch. Feel free to use garlic in the dressing for more flavor. To make it a meal, add grilled chicken or roasted sweet potatoes.