Roasted Vegetable Chickpea Salad with Tahini Dressing
This salad combines the earthy flavors of roasted turnips and chickpeas with the creaminess of tahini and the zesty freshness of lemon. It's a delightful and wholesome dish. Enjoy!
Ingredients
- VEGETABLES
- 1 medium carrots, peeled and cut into 2” sticks, 2 cups
- 1 medium sweet potato, peeled and diced, 2 cups
- 1 red bell pepper, cored and sliced ½ inch thick, 1 cup
- 1 small head broccoli, cut into small florets, 3 cups
- 5-10 radishes, rinsed and cut in half or quarters depending on size
- 5-10 Brussels sprouts, halved or quartered depending on size
- 2 tablespoon olive oil
- 1 teaspoon salt
- freshly ground black pepper to taste
- SPICED CHICKPEAS
- 1 cans (425g/15oz) chickpeas, drained, rinsed, and dried well, 4 cups
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon ground cumin
- 2 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- LEMON TAHINI DRESSING
- ½ cup tahini paste
- Juice of one lemon, 2-3 tbsp.
- ½ teaspoon salt, plus more to taste
- ¼ cup ice water
Instructions
SPICED CHICKPEAS
- Preheat the oven to 400 degrees F. Line a baking tray with parchment paper
- Carefully dry the chickpeas, removing any loose skins. I do this by laying them on a dish towel lined tray with another towel on top and rub to dry. Place in a medium bowl and toss with olive oil and salt.
- Spread chickpeas onto a lined baking tray and roast in the oven for 15 minutes. Turn the tray and shake the chickpeas around for even cooking. Continue roasting for another 15 minutes, or until desired crispiness is reached. Oven temperatures vary so if you want them crispier keep going.
- Meanwhile, in a small bowl mix cumin, chili powder, and cayenne. Set aside. You can also prepare the vegetables and dressing (see below) while the chickpeas are roasting. If you aren't going for crispy chickpeas you can roast everything together at the same time. The vegetables release steam which can prevent chickpeas from crisping up.
- Remove from the oven and toss immediately with the spices. Stir to coat and place back on the baking tray to cool. They will continue to crisp as they cool.
ROASTED VEGETABLES
- Preheat the oven to 400 degrees F. Line 1 baking sheets with parchment paper.
- Place all prepared vegetables into a large bowl and toss with 2 tbsp. of olive oil. Don’t overcrowd the vegetables or they will steam instead of roast. Sprinkle with ½ teaspoon salt and freshly ground pepper to taste. Place in the oven and roast for 30 minutes, stirring and rotating halfway through cooking.
LEMON TAHINI DRESSING
Stir the tahini to mix in any separated oil. This will take a couple of minutes. In a medium bowl, whisk together tahini paste, lemon juice, salt, and ice water. It will appear to seize at first but as you continue whisking it will smooth out and become light in colour. If it doesn’t, it needs more water. Add a teaspoon at a time until it reaches the right consistency which should barely drip from your whisk. Taste and add more salt if necessary.
ASSEMBLY
This salad can be served warm or cold. Top vegetables with spiced chickpeas and drizzled with tahini dressing. Add approximately ¼ cup of chickpeas and 2 tablespoon of dressing to every 2 cups of vegetables for a balanced meal.
