Get the App
Back to WeeknightBite All recipes
dinner · middle_eastern

Falafel-Spiced Chickpea Salad with Pita Chips & Lemon Tahini

Prep: 15 min
Cook: 20 min
Total: 35 min
Yield: 2 servings
Falafel-Spiced Chickpea Salad with Pita Chips & Lemon Tahini

Ingredients Tap to check off

Instructions

1
Adjust an oven rack to the middle position and preheat the oven to 425 F (220 C).
2
While the oven heats, drain and rinse the chickpeas in a colander, then roll them dry in a clean kitchen towel, discarding any loose skins.
3
Toss the chickpeas on a rimmed baking sheet with half the oil, the cumin, coriander, cayenne, and some of the salt, spread in one layer.
4
Roast once the oven is hot, 20 minutes in all, shaking the sheet halfway, until the chickpeas are deep golden and crackly.
5
Meanwhile, halve the lemon and squeeze all of it into a small bowl, then grate in the garlic.
6
Whisk in the tahini, water, and a pinch of salt until the dressing turns smooth, pale, and pourable.
7
Chop the romaine and dice the cucumber and tomatoes, dropping them into a large salad bowl.
8
Thinly slice the red onion and roughly chop the parsley leaves, then scatter both over the salad.
9
Cut each pita into 8 wedges.
10
When the chickpeas have 7 minutes left, push them to one side, lay the pita wedges on the free side, and drizzle them with most of the remaining oil and a pinch of salt.
11
Return the sheet to the oven for the last 7 minutes, until the pita chips are golden and crisp at the edges.
12
Toss the salad with the last of the oil and salt, then divide it between two wide bowls.
13
Pile the hot chickpeas over the salad, tuck in the pita chips, and drizzle the lemon tahini over everything.
All recipes
📱 Cook Hands-Free on iOS & Android

Never touch your screen with messy hands

Open this recipe in WeeknightBite for TrueDepth facial gesture timers, smart grocery list sync, and automated weeknight meal planning.

Open in App Get WeeknightBite Free