Roasted Lemon-Tahini Chickpea Salad with Sumac

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

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 salads (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.

Frequently asked questions

How long does Roasted Lemon-Tahini Chickpea Salad with Sumac 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 Sumac?

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 canned chickpeas from drying out.

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

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 Sumac 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 Sumac 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.

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