Quick Spiced Chickpea Salad with Cumin Yogurt Dressing

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A refreshing salad featuring spiced roasted chickpeas tossed with crisp vegetables and a tangy cumin-infused yogurt dressing. This Mediterranean-inspired no-cook recipe (vegetarian), ready in about 30 minutes, pairs canned chickpeas, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 15 oz, drained and rinsed canned chickpeas
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 4 cups mixed salad greens
• 1 cup, halved cherry tomatoes
• 1 medium, diced cucumber
• 1/4 small, thinly sliced red onion
• 1/2 cup plain Greek yogurt
• 2 tbsp lemon juice
• 2 tbsp, chopped fresh cilantro
• 1/4 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat your oven to 400°F. Toss 15 oz drained and rinsed canned chickpeas with 1 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Spread on a baking sheet and roast for 20 minutes until golden and slightly crispy.
2. Step 2: While the chickpeas roast, combine 1/2 cup plain Greek yogurt, 2 tbsp lemon juice, 2 tbsp chopped fresh cilantro, and 1/4 tsp black pepper in a small bowl. Mix until smooth for the cumin yogurt dressing.
3. Step 3: In a large salad bowl, toss 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 medium diced cucumber, and 1/4 small thinly sliced red onion.
4. Step 4: When chickpeas are done roasting, let them cool slightly then add to the salad. Drizzle the cumin yogurt dressing over the salad and toss gently to combine. Serve immediately.