Spiced Chickpea Salad With Tahini and Pita Chips Recipe (2024)

add tomatoes, pepper, and feta, zatar seasoning

Next time I would just add the greens directly to the chick peas in mid cooking. Don’t think there’s any need for another pan. But it was delicious

Absolutely delicious and healthy weeknight meal that the whole crew enjoyed. We added some harissa. Don't think it needs anything changed really but my boo suggested adding feta or halloumi next time. Five stars!

Really good. About 2/3 of the oil called for would have been ideal.

Excellent salad, we loved the flavors and texture. I made the short cut version with salad greens (red leaf and baby spinach), and did not bake the chickpeas with so much oil. I was in a rush, and sauteed the chickpeas with 2 tbsp of olive oil and the cumin, coriander and paprika until warm and fragrant, and dumped that onto the greens, added the cucumber and pita chips, tahini sauce, and finished with a squeeze of fresh lemon. So good, we will certainly make this again.

Just hazarding a guess, but I would imagine this could be made with a fraction of the oil and still be delicious. If it sounds like too much for your taste/health goals then just reduce to a level you are more comfortable with!

Loved all the flavors, felt we could have used 2/3 of the oil and been happy, and olive oil is a real fave here. We added more cukes, peppers and ate with naan. Looking forward to tomorrow’s lunch!

-Don't cover chickpeas with oil, that's too much. Make sure top layer is not submerged. Those on the top get crispy.

Well, of course your version was full of flavour! you added tomatoes and pickles and smoked paprika, all things that add zing and crunch. My version tasted pretty good, too--made it with a LOT less olive oil (in a frying pan, to avoid heating an entire oven), added harissa and more garlic, baked my pita chips in the oven with a sprinkling of zaatar and coarse salt. In fact, both of us made something different and better than the original.

Wowwwwww this was so good. I doubled the volume of greens and used spinach, sauteed and then drained it before adding the chickpeas and their magic oil. With the extra greens the ratio felt right, so I'm glad I doubled. Used both cumin and coriander. Added cherry tomatoes to the veggie mix and I also had a small cauliflower on hand so I roasted it with salt and pepper while the chickpeas were in the oven. This was incredible and I can't wait to eat the leftovers for lunch tomorrow!

Food satisfaction at a time when the world feels like it's coming undone.

This was very good. For 2, I baked one can of the chickpea mix in a small crock with a few tablespoons of EVOO. Sauteed and drained a 14-oz pkg of baby spinach. Served as a rice bowl, layering ~ 1/3 c rice, spinach, chickpea mix and tahini sauce. Per suggestions, topped with feta, chips, chopped cukes and tomatoes, pickles & pepperocini, and harissa. Sprinkled w za'atar.

Great recipe! Full of flavour! I added a 1/2 tsp of smoked paprika to the chickpeas. I also added tomatoes and pickles to the salad at the end. I used baby spinach that I cooked briefly and mixed with baby gem lettuce as I couldn’t access any full leaf green which I think would be better than baby greens as they melt to nearly nothing. Looking forward to leftovers.

I added a Trader Joe’s falafel and dab of tzatki on top, as well as peppers and tomatoes to make the meal more substantial. Surprisingly delicious.

So, so good. Crumbed some feta on top and made it a dinner and lunch by keeping the additional chips and sauce separate until plating. Will be making again and again.

Why is this marked "healthy" when I call for one cup of oil?Olive oil is a healthier oil but it is still very fattening just like any oil.

Will be a go to chickpea pantry recipe for me. I think the amount of oil is appropriate and I like to squeeze one whole lemon into the beans once they're out of the oven.

A great weekday and vegan-friendly salad recipe! I prefer not cooking the greens (dino kale) to make it a crunchy salad. I agree with a lot of other reviewers about cutting down the amount of olive oil. I just toss the chickpeas into a cast iron skillet and eyeball the oil. We also add cherry tomatoes & roasted sweet potatoes to the salad to make it more filling. I also don't add herbs because I never have those on hand. Just do whatever you want it'll taste good!

The omnivores in my house were very happy with this for dinner. The carnivores (who are not unfamiliar with vegetarian meals) were not satisfied. I made it just as written but added some more spice to the chickpeas, and used fresh lettuce. We also added ricotta salata (did not have feta, which was our first choice).

I used less oil, and roasted another can of chickpeas to use instead of the pita chips (we did have those on the side). Added red pepper, a few snap peas, and used a spring mix plus arugula instead of braising the greens. Was one of our better “Meatless Monday” efforts! 9/10

How is a cup of olive oil plus more for greens considered healthy?

Has anyone tried this in an air fryer?

We love the flavors in this dish! Pita bread would be really good with it rather than pita chips. I only used one can of beans for the two of us and kept the amounts of spices, etc. true to the recipe as recommended. Very flavorful. The tahini dressing was perfect. Used Meyer lemon from our tree.

I thought it needed more flavor. The tahini dressing was bland. What could I use besides more salt to give it more flavor?

I'm sure this is user error but in case it helps anyone, this recipe was a complete fail for me. About 18 minutes into baking the chickpeas, they started jumping out of the baking dish, ultimately coating every surface of my oven with a fine layer of oil (and a multi-hour cleanup job). The few that remained tasted good but the dish was super greasy which wasn't what I had in mind. I have double-checked the instructions 4000 times. No idea what went wrong.

Serve in a bowl with hummus, feta, cucumber, red pepper, and tomatoes. Possibly olives. Add zatar

Made last night and it was freaky delicious. I followed the recipe exact, except used 16 oz power greens and made homemade pita chips that were crispy and chewy. SOOOO GOOOOD> also put a few sliced sweet cherry tomatoes on top and a bowl of feta on table for the cheese needers. A recipe to impress for the healthy folks.

Easy and delicious. Not a cucumber fan, so I subbed with chopped Roma tomatoes mixed with a pinch of salt and chopped mint. Next time I might add pickled turnip for even more of a falafel wrap experience.

If starting from dry chickpeas, use 1.5 cups of dried chickpeas.

Has anyone made the chickpeas in an airfryer? That uses much less oil but are the results what you wanted for this recipe? Any details appreciated. I find from past experience that the chickpeas in the airfryer need much more spice than I had expected.