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Spiced Chickpea Greek Salad with Tahini Vinaigrette

spiced chickpea greek salad in white bowl

5 from 1 reviews

This spiced chickpea Greek salad combines my love of middle eastern spices with my undying affection for Greek olives and feta cheese. Grab the recipe for this protein packed, healthy salad and get a delicious dinner or meal prepped lunch on the table in no time.

Scale

Ingredients

For the tahini vinaigrette:
1/4 C tahini*
3 T rice wine vinegar**
1 tsp honey
1 tsp kosher salt
1/2 tsp black pepper
2 garlic cloves, grated
2 T fresh chopped dill
3 T water

For the spiced chickpeas:
2 cans chickpeas, rinsed and drained
2 T olive oil
1 tsp kosher salt
1/4 tsp black pepper
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp smoked paprika

To assemble:
8 C romaine lettuce, chopped
1 C mint leaves
1 large cucumber, sliced
1 pint cherry or grape tomatoes
1 C kalamata olives, pitted
4 ounces feta cheese

Instructions

For the tahini vinaigrette:
In a small bowl, whisk together tahini, vinegar, honey, kosher salt, black pepper, garlic, dill, and water until smooth. Set aside.

For the spiced chickpeas:
In a large skillet set over medium-high, heat olive oil until shimmering. Add chickpeas and saute, tossing occasionally for about 7-10 minutes, or until they begin to crisp up on the outside, but are still soft in the middle. Add kosher salt, pepper, oregano, garlic powder, cumin, and smoked paprika. Stir to combine and cook for one minute more. Turn off heat and set aside.

To assemble:
Divide lettuce, mint leaves, cucumber, tomatoes, olives and cheese between four bowls. Add spiced chickpeas and drizzle with dressing. Serve immediately.

Notes

*Tahini is made of ground sesame seeds and can be found at most grocery stores in the international foods aisle. It is normal for the oil to separate, give it a good stir before measuring it out for the dressing.

**Feel free to use a different kind of vinegar – I subbed in both cider vinegar and red wine with good results. But note that red wine vinegar gives the dressing a slightly off putting color.

All the components can be made up to three days ahead of time. Store them separately in covered containers in the fridge and assemble as needed.

Keywords: vegetarian greek salad, chickpea salad, meal prep salad, dinner salad

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