Roasted Chickpea and Za'atar Salad with Lemon-Tahini Dressing
A vibrant Mediterranean salad featuring crunchy roasted chickpeas seasoned with za’atar and a creamy lemon-tahini dressing. This Mediterranean-inspired salad recipe (vegetarian), ready in about 30 minutes, pairs canned chickpeas, drained and rinsed, olive oil, za'atar spice blend into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
- 1 cup canned chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp za'atar spice blend
- 3 cups mixed salad greens
- 0.5 cup cucumber, diced
- 0.5 cup cherry tomatoes, halved
- 2 tbsp tahini
- 2 tbsp fresh lemon juice
- 2 tbsp water
- 1 garlic clove, minced
- 0.25 tsp salt
- to taste black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 400°F. Toss 1 cup drained chickpeas with 1 tbsp olive oil and 1 tsp za’atar spice blend until evenly coated. Spread on a baking sheet and roast for 20 minutes until golden and crispy, shaking the pan halfway through.
- Step 2: Meanwhile, whisk together 2 tbsp tahini, 2 tbsp fresh lemon juice, 2 tbsp water, 1 minced garlic clove, 0.25 tsp salt, and black pepper to taste in a small bowl until smooth and creamy.
- Step 3: In a large bowl, combine 3 cups mixed salad greens, 0.5 cup diced cucumber, 0.5 cup halved cherry tomatoes, and the roasted chickpeas. Drizzle with the lemon-tahini dressing and toss gently to combine before serving.
