Oven-Roasted Mediterranean Chickpea Salad with Lemon-Tahini Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired vegetarian recipe, ready in about 40 minutes, pairs chickpeas (canned, drained and rinsed), extra virgin olive oil, 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 "Plan a meal with the AI" 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

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.