Go Back

Roasted Chickpea & Veggie Harvest Salad with Maple Tahini Dressing

A quick, nutritious harvest salad packed with roasted chickpeas and vibrant veggies, topped with a creamy maple tahini dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 can (15 oz) chickpeas (drained and rinsed)
  • 1 cup cherry tomatoes (halved)
  • 1 cup bell pepper (chopped, any color)
  • 1 cup cucumber (diced)
  • 1 cup corn (fresh or frozen) Fresh or frozen will do.
  • 2 cups mixed greens (like spinach or arugula)
  • to taste Salt and pepper
  • as needed Olive oil for roasting
For the Maple Tahini Dressing
  • 3 tablespoons tahini
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon water Adjust for desired consistency.
  • 1 clove garlic (minced)
  • to taste Salt and pepper

Method
 

Roasting Chickpeas
  1. Preheat your oven to 400°F (about 200°C). Toss the drained chickpeas with a splash of olive oil, salt, and pepper, and spread them out on a baking sheet.
  2. Roast for 25-30 minutes, or until they’re nice and crispy. Open the oven halfway through and give them a quick toss for even cooking.
Preparing Veggies
  1. While the chickpeas are roasting, chop your cherry tomatoes, bell pepper, cucumber, and corn. Mix them together in a large bowl.
Making the Dressing
  1. In a small bowl, whisk together the tahini, maple syrup, apple cider vinegar, water, minced garlic, salt, and pepper. Adjust the water to get a drizzly consistency.
Assembling the Salad
  1. Once the chickpeas are roasted to perfection, let them cool for a minute. Combine them with your vibrant veggies in the bowl.
  2. Drizzle with the homemade maple tahini dressing and toss gently.
Serving
  1. Serve this deliciousness immediately or pack it up for lunch the next day.

Notes

Add nuts or seeds for extra crunch. Feel free to toss in leftover veggies from your fridge. Leftover dressing can be used as a dip for fresh veggies or drizzled over grain bowls.