Roasted Lemon-Tahini Chickpea Salad with Sumac

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Mediterranean-inspired salad featuring roasted chickpeas tossed in a tangy lemon-tahini dressing and sprinkled with sumac for a bright finish. This Mediterranean-inspired salad recipe (vegetarian, gluten free), ready in about 35 minutes, pairs canned chickpeas, 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
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 400°F. Toss 1 can (15 oz) drained chickpeas with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, stirring halfway until golden and crispy.
  2. Step 2: While chickpeas roast, whisk 3 tbsp tahini with 2 tbsp fresh lemon juice, 1 large minced garlic clove, and 2 tbsp warm water in a bowl until smooth and creamy.
  3. Step 3: In a large mixing bowl, combine the roasted chickpeas, 1/4 cup chopped fresh parsley, 1/2 cup chopped cucumber, and 1/2 cup halved cherry tomatoes. Drizzle with the tahini dressing and toss gently until everything is well coated.
  4. Step 4: Sprinkle 1 tsp sumac over the salad for a bright, tangy finish. Serve immediately or chilled.

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