Roasted Chickpea and Beet Salad with Tahini Dressing
A vibrant and healthy salad featuring roasted chickpeas, beets, and a creamy tahini dressing.
Ingredients
Chickpeas
- 1canChickpeas
- Garlic Powder
- Paprika
- Chili Powder
Salad
- 2pieceMedium Beets
- 1cupCarrot
- 1/2cupDried Apricot
- 1pieceSmall Red Onion
- 1bundleTuscan Kale
Dressing
- 2tbspTahini
- 1pieceLemon
- 1cloveGarlic
- 2tbspExtra-Virgin Olive Oil
- 1pinchSea Salt
How to make Roasted Chickpea and Beet Salad with Tahini Dressing
Roasting Chickpeas
Preheat oven to 350 degrees F (180 degrees C).
Place parchment paper on a baking sheet.
Ensure the chickpeas are dry. Place in a large bowl and sprinkle with garlic powder, paprika, and chili powder.
Evenly spread chickpeas across the parchment-covered baking sheet. Bake for 20-30 minutes or until crunchy and crispy.
Preparing Salad
In a large salad bowl, combine beets, carrot, dried apricot, red onion, and Tuscan kale.
Making Dressing
Combine tahini, lemon juice, minced garlic, extra-virgin olive oil, and sea salt. Add water as needed to thin it out, but be careful not to make it too thin.
Assembling Salad
Remove the roasted chickpeas from the oven, let cool slightly, sprinkle on top of the salad, and drizzle dressing over top.
Tips & Tricks
Make sure the chickpeas are completely dry before roasting for maximum crispiness.
Adjust the seasoning of the chickpeas to your taste preference.
Reviews
manu45
Saramin
(@678sarin)
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes...