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Mediterranean Chickpea Salad with Tahini Dressing, vegetables and crispy roasted chickpeas

Mediterranean Chickpea Salad

Author: Bianca Zapatka
This Vegan Mediterranean Chickpea Salad with Tahini Dressing is a healthy make-ahead meal with Couscous, veggies and plant-based protein from crispy roasted chickpeas. The Recipe is quick & easy to make, dairy-free and perfect for meal-prep! Use rice or quinoa for a gluten-free salad.
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Prep Time 10 mins
Cook Time 25 mins
Course Appetizer, Lunch & Dinner, Main Course, Salad, Side Dish
Servings 4 Servings

Ingredients

Crispy Chickpeas

  • 1 14 oz can chickpeas rinsed and drained
  • 1 tbsp olive oil
  • 1/2 tsp red paprika powder
  • 1/4 tsp cayenne pepper or chili
  • salt to taste

Couscous Salad

  • 4,4 oz Pearled Couscous 125g, or sub rice/ quinoa, if gluten-free
  • 1/2 cucumber chopped
  • 8,8 oz cherry tomatoes 250g, halved
  • 1/2 cup kalamata olives
  • 1/4 cup parsley finely chopped
  • 1 red bell pepper chopped

Toppings (optional)

Tahini Dressing

  • 4 tbsp tahini *or cashew butter/ other nut butter
  • 2 tbsp lemon juice or to taste
  • 1 garlic clove pressed
  • 1 tsp mustard optional
  • 1 tsp dried herbs optional
  • 1-2 tsp agave syrup to taste
  • 3-4 tbsp water or to desired consistency
  • salt & pepper to taste

Instructions 

Crispy Chickpeas

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Dry the chickpeas very well. Place them in a bowl, add olive oil and the spices and toss to combine until chickpeas are evenly coated. Spread chickpeas in an even layer over the prepared baking sheet and bake for 25-30 minutes, or until they are crispy, tossing halfway cooking time. Let them cool slightly.

Couscous Salad

  • Cook the couscous according to the package instructions in vegetable broth (or add your favorite seasonings into the cooking water to make the couscous more flavorful).
  • Then, place in a large bowl and allow to cool.
  • In the meantime, prepare the veggies: chop the cucumber, bell pepper and parsley. Halve the cherry tomatoes and remove the stone from the olives, if desired.

Tahini Dressing

  • Whisk together all ingredients for the dressing. Taste and adjust seasonings suit to your preference.

Assemble the salad (or meal prep it)

  • Divide the couscous into 4 bowls (or containers for meal prep *as pictured in my blogpost). Add in the chopped veggies and crispy chickpeas. Top with vegan feta cheese, freshly squeezed lemon, and salt & pepper to taste. Serve with the tahini dressing and enjoy!

Notes

  • If making the salad ahead for later, store the tahini dressing separately. Add it just before serving.
  • Instead of couscous, you can sub rice, pasta, bulgur, quinoa or any (gluten-free) grains of your choice.
  • If you don’t find any vegan feta cheese in a store, you could also make your own cashew ricotta or vegan parmesan for the topping. Also crispy tofu, toasted nuts, and seeds are a great addition.
  • Please read my blogpost for additional information about this recipe, such as how to store the salad, how long does it keep, recipe substitutions, etc.
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!