Roasted Vegetable and Chickpea Salad

50 min.

Looking for a simple and filling salad that doesn't just include greens with veggies? Try our delicious salad full of roasted vegetables and chickpeas with tahini dressing that both meat eaters and vegans can enjoy. 🌱

Shop ingredients

Organic Extra Virgin Olive Oil – 750 ml – cold‑pressed and made from a select variety of olives from a family farm in Greece

£14.99

Organic Tahini – 300 g – fine sesame seed paste from Greece, without salt and added sugar

£3.29

Himalayan Pink Salt – 1 000 g – pure, valued salt from Pakistan for use in the kitchen and bathroom

£4.99

Nutrition (1 serving) 1 bowl

538 kcal
79 g carbohydrates
16 g fats
20 g protein

Per 3 portions

Salad:

500 g sweet potato
100 g celery stalks
100 g chickpeas
1 pinch sweet paprika
10 g olive oil
10 g red onion
5 g jalapeno peppers
20 g rocket

Dressing:

30 g tahini
30 g lemon juice
10 g olive oil
1 pinch himalayan salt
1 pinch pepper
1 pinch garlic granules
1 pinch onion granules

Instructions

Soak the chickpeas for at least 6 hours before cooking. You can also use pre‑cooked.
Then boil it in clean water and drain.
Throw the chickpeas on the baking sheet together with the peeled and diced sweet potato and celery. Season with salt and pepper, sprinkle the chickpeas with sweet paprika and drizzle with oil.
Roast in the oven at 190 °C for about 40 minutes, until the vegetables are soft.
In the meantime, prepare the sauce. Simply mix tahini, olive oil, lemon juice, salt, pepper, garlic and onion granules, and a little water.
Prepare the onions, cut into strips, jalapenos, and some lettuce (we chose rocket).
Now simply pile everything into a bowl and drizzle with the sauce.
Enjoy!