Roasted Lemon-Tahini Chickpea Salad with Cumin

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Mediterranean salad featuring roasted chickpeas tossed in a lemon-tahini dressing with warm cumin notes. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 35 minutes, pairs canned chickpeas, drained and rinsed, olive oil, ground cumin 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 280 calories and feeds 4, 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.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 can (15 oz) drained and rinsed chickpeas with 2 tbsp olive oil, 1 tsp ground cumin, and 1/2 tsp salt. Spread evenly on a baking sheet and roast for 25 minutes, stirring halfway until chickpeas are golden and crisp.
  2. Step 2: While chickpeas roast, prepare the dressing by whisking together 3 tbsp tahini, 2 tbsp fresh lemon juice, 2 tbsp warm water, 1 minced garlic clove, and 1/4 tsp black pepper until smooth and creamy.
  3. Step 3: In a large bowl, combine 4 cups chopped romaine lettuce, 1 cup halved cherry tomatoes, and 1/2 cup diced cucumber. Add the warm roasted chickpeas and drizzle with the tahini-lemon dressing. Toss gently to coat and serve immediately.

Frequently asked questions

How long does Roasted Lemon-Tahini Chickpea Salad with Cumin take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Lemon-Tahini Chickpea Salad with Cumin?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Roasted Lemon-Tahini Chickpea Salad with Cumin?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Lemon-Tahini Chickpea Salad with Cumin for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Lemon-Tahini Chickpea Salad with Cumin vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes