Go Back

Roasted Chickpea Salad with Tahini Yoghurt

This recipe uses canned chickpeas, which are already soaked and cooked, removing much of the leg work. These chickpeas need to be drained and patted dry before roasting to help maximise crispness. Another tip to maximise crispness, is to peel off the outer skin of the chickpeas, but honestly, who has time for that?
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Side Dish
Cuisine: Moroccan
Ingredients Method

Ingredients
  

  • 2 tins of chickpeas
  • ½ tsp cumin
  • ½ tsp cayenne pepper
  • ½ tsp paprika
  • black pepper to taste
  • Salt to taste
  • 30 ml olive oil
  • ½ tsp sumac
  • 1 cucumber diced
  • 4 tomatoes diced
  • 1 red onion diced
  • Chopped parsley to serve
Tahini Yoghurt Dressing
  • 1 Tbsp tahini
  • 1 garlic clove crushed
  • Juice from ½ lemon
  • 100 ml of natural yoghurt

Method
 

  1. Preheat the oven to 220c, 200C for a fan-assisted oven, 425F or Gas 7.
  2. In a bowl, mix the chickpeas, olive oil, and spices, except the sumac. Lay on a baking g tray lined with parchment paper and roast for 18-20 minutes until crispy and golden. Set aside to cool.
  3. To make the dressing, mix all the ingredients together in a bowl and season to taste. Add a splash of water if the dressing is still too thick.
  4. When the chickpeas are cool, toss them with the sumac. Mix the diced salad ingredients with the roasted chickpeas and spoon over a generous amount of dressing.
  5. Transfer to a serving bowl and serve topped with parsley