Oven-Roasted Mediterranean Chickpea Salad with Lemon-Tahini Dressing

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A vibrant Mediterranean chickpea salad featuring oven-roasted chickpeas and a tangy lemon-tahini dressing for a satisfying vegetarian dish. This Mediterranean vegetarian recipe, ready in about 40 minutes, pairs chickpeas (canned, drained and rinsed), extra virgin olive oil, and smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups chickpeas (canned, drained and rinsed)
• 3 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced into 1/2-inch cubes
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 2 tbsp warm water
• 1 garlic clove, minced
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 cups drained chickpeas with 2 tbsp extra virgin olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/2 tsp kosher salt in a bowl until evenly coated. Spread chickpeas on a baking sheet and roast for 25 minutes, shaking halfway, until crispy and golden.
2. Step 2: While chickpeas roast, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 2 tbsp warm water, 1 minced garlic clove, and 1/4 tsp black pepper in a small bowl until smooth and creamy, adding more water if needed to reach a pourable consistency.
3. Step 3: In a large salad bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/4 cup thinly sliced red onion, and 1/4 cup chopped fresh parsley. Drizzle with remaining 1 tbsp olive oil and toss gently.
4. Step 4: Once chickpeas are roasted and slightly cooled, add them to the salad bowl. Pour the lemon-tahini dressing over the salad and toss everything together until coated evenly. Serve immediately for a fresh, crunchy, and flavorful Mediterranean salad.