Ingredients:

  • 2 cans (15 oz / 425g each) chickpeas, drained and rinsed
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) ground cumin
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 4 cups (60g) chopped romaine or spring mix
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (150g) cucumber, diced
  • 1/2 cup (75g) red onion, thinly sliced
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup (30g) fresh parsley, chopped
  • 3 tbsp (45ml) tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 1 clove garlic, minced
  • 3 tbsp (45ml) warm water

Instructions:

  1. Rinse chickpeas and spread them on a clean kitchen towel or paper towels. Pat them firmly until completely dry.
  2. In a bowl, toss the dried chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
  3. Pour the chickpeas onto a large rimmed baking sheet in a single layer, ensuring they are not crowding.
  4. Roast at 400°F (200°C) for 20–25 minutes, shaking the pan halfway through, until mahogany-brown and firm.
  5. In a small bowl or jar, combine tahini, lemon juice, maple syrup, and minced garlic. Whisk in warm water one tablespoon at a time until a velvety, pourable consistency is reached.
  6. In a large mixing bowl, combine the romaine or spring mix, cherry tomatoes, cucumber, and red onion.
  7. Drizzle the tahini dressing over the vegetables and toss gently to coat. Top with roasted chickpeas, crumbled feta, and fresh parsley.