Spiced Roasted Chickpea Salad
with Tahini Sauce and Almonds
This colourful, Middle Eastern-inspired salad delights with satisfying textures and complementary flavours. A mix of fresh veggies and greens is topped with almonds, roasted chickpeas and a creamy tahini drizzle. All that makes for a fresh, light and filling dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Chickpeas
1 tbsp
Shawarma Spice Blend
(Contains Sulphites)
113 g
Spring Mix
56 g
Carrot, julienned
132 g
Mini Cucumber
113 g
Baby Tomatoes
2 unit
Lemon
1 unit
Garlic, cloves
2 tbsp
Tahini
(Contains Sesame)
14 g
Parsley
28 g
Almonds, sliced
(Contains Tree nuts)
4 tbsp
Plant-Based Mayonnaise
(Contains Mustard)
Not included in your delivery
2.5 tbsp
Oil*
0.63 tsp
Salt*
0.13 tsp
Pepper*
1.25 tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Drain and rinse chickpeas. Add chickpeas to an unlined baking sheet, then thoroughly pat dry with paper towels. Reserve 1/2 tsp Shawarma Spice Blend (dbl for 4 ppl) in a small bowl. Add remaining Shawarma Spice Blend, 1 tbsp oil and 1/2 tsp salt (dbl both for 4 ppl) to the baking sheet with chickpeas. Season with pepper, then toss to coat. Roast chickpeas in the top of the oven, stirring halfway through, until golden-brown and crispy, 24-26 min.
Meanwhile, cut cucumbers into 1/4-inch rounds. Halve tomatoes. Zest, then juice lemons. Roughly chop parsley. Peel, then mince or grate garlic.
Heat a medium non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer almonds to a plate.
Meanwhile, add lemon zest, half the lemon juice, 1/2 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Add carrots, cucumbers and tomatoes, then toss to combine. Set aside.
Add mayo, tahini, remaining lemon juice, 1 1/2 tbsp water, 3/4 tsp sugar (dbl both for 4 ppl) and 1 tsp garlic to the small bowl with reserved Shawarma Spice Blend. (NOTE: Reference garlic guide.) Season with salt and pepper, to taste, then stir until smooth.
Add spring mix and parsley to the large bowl with marinated veggies. Toss to combine. Divide salad between plates. Drizzle with half the tahini sauce. Sprinkle chickpeas and almonds over top. Drizzle with remaining tahini sauce.
