This roast chickpea salad is a deliciously spiced vegan recipe that's full of warming North African flavours. Delicious as a light lunch, packed meal or as part of a buffet spread.
The texture and flavour of the roasted chickpeas in this North African inspired salad are absolutely addictive. I promise you won't be able to stop eating these crispy crunchy chickpeas once you start. Luckily, chickpeas are a healthy source of plant-based protein and they really are a much healthier choice than some crispy snacks.
How do you make roasted chickpeas?
Roasted chickpeas are an absolutely breeze to make. Just mix the spices together with a little oil and mix it into the chickpeas. Spread them in a single layer on a baking tray and bake them in the oven. Keep giving them a stir on the tray so they don't burn.
Is roasted chickpea salad is easy to make?
This salad is super simple and I've served it in the style of a buddha bowl. The only thing you need to cook is the chickpeas. The rest of the salad preparation is simply a matter of cutting up the vegetables!
I served the roasted chickpeas with salad leaves, tomatoes, cucumber and grated carrot. You can definitely put your own spin on it by adapting the ingredients.
How to make the dressing for this roasted chickpea salad
If you want to adapt this roasted chickpea salad there is one thing you mustn't change. And that is making the salad dressing in the same bowl that you mix up spices in. The spices give the dressing a bit of extra warmth and make it even more tasty!
What else can you serve with roasted chickpeas?
If you do make these spiced roasted chickpeas they are delicious with this simple salad but you can just make the chickpeas. They are great for parties as well as a healthier choice for a savoury after school snack, as long as your kids don't mind a few spices!
The smell as they are baking is amazing too. They smell like falafels and could be used as an alternative but they are even easier to make.
If you want to make this salad a little bit heartier then why not add some pitta bread chips? Or stuff the whole lot inside a pitta bread?
Can you adapt this Roast Chickpea Salad?
As I mentioned above, feel free to vary the salad ingredients. Sometimes I like to prepare a very similar salad but using roasted vegetables instead of the raw salad ingredients rather like in these spiced roasted chickpea tacos.
You can very the spices that go on the chickpeas. If you have a particular spice blend you really like then do go ahead and use it.
If you don't have any lemons for the dressing then you can replace the lemon juice with vinegar although in this recipe I do prefer to use lemon juice.
More Healthy salad recipes
Why not take a look at one my other salads too? I love salad recipes and even have a whole recipe collection for main course salad recipes. Do check it out if you're looking for inspiration!
These ones below are all vegetarian as well!
Roast Chickpea Salad
- 400 g tinned chickpeas
- 1 teaspoon cumin
- 1 teaspoon chilli powder
- 1 tablespoon olive oil
- 1 tablespoon extra virgin olive oil
- 1 lemon juiced
- 100 g salad leaves
- 2 carrots grated
- 100 g cucumber sliced or diced
- 10 cherry tomatoes halved or use larger diced tomatoes
- Preheat the oven to 180C
- Drain and rinse the can of chickpeas. Put in a bowl with the olive oil, cumin and chilli powder. Mix well till all the chickpeas are coated. Tip out onto a baking tray. Make sure they are in a single layer. Roast in the oven for about 45 minutes.
- In the bowl that the chickpeas were in there will still be cumin and chilli powder coating the bowl. Add the juice of one lemon and some extra virgin olive oil. This will be the dressing.
- Arrange the salad on the plates and drizzle with the dressing. When the chickpeas are ready take them out of the oven and divide between the plates.