Crunchy Chickpea Chopped Salad with Tahini Dressing

I love a good crunch to my salad, but the truth is that I’m not always in the mood for croutons. Even when they’re done right — let’s be honest — they’re little more than empty calories.

That’s why I’ve come to absolutely love this fresh take on a classic chopped salad, which swaps croutons out for crispy, spiced chickpeas. They bring the crunch, yes — but they’re also full of plant-based protein, fiber, and nutrients.

Combined with fresh veggies, quinoa, and a creamy tahini dressing, my Crunchy Chickpea Chopped Salad is a true showstopper.

Now, let’s jump in!

Ingredients

For Dressing:

• 1 shallot

• 1 large lemon — juiced

• 1/2 tsp Dijon mustard

• 2 tablespoons tahini

• 2 tablespoons extra virgin olive oil

• 1/4 tsp oregano

• 1 tsp apple cider vinegar

• Salt and pepper to taste

For Salad:

• 1 can chickpeas (paprika, salt, and pepper to season)

• 3 radishes

• 1/2 orange bell pepper

• 1/2 cucumber

• 1 avocado

• 1/2 cup chopped cherry tomatoes

• 1 cup of spinach

• 1 cup of quinoa cooked

• 1/4 cup of feta crumbled

Crispy Chickpea Crunch

These crispy chickpeas sit right at the intersection where taste meets texture. Unlike your standard crouton toppers, chickpeas are a great source of plant-based protein, fiber, iron, and folate — perfect to support digestion, energy levels, and your hormone health!

How to Make Crunchy Chickpeas:

1. Preheat your oven to 350 degrees F

2. Drain and rinse your chickpeas, then pat them dry with a paper towel. Removing excess moisture will help them get extra crispy!

3. Toss with paprika, salt, and black pepper in a small bowl.

4. Spread on a baking sheet in a single layer and roast for 20-30 minutes or until golden brown and crispy.

Pro Tip: Make a double batch if you want a healthy snack for the week!

Creamy Tahini Dressing

Tahini dressings are having a moment — and for good reason. They provide all the creaminess of dairy-based dressings without the heaviness.

Made from ground sesame seeds, Tahini is full of healthy fats, calcium, magnesium, and a ton of other essential nutrients. And their slightly sweet, nutty flavor works as a great complement to the citrus and vinegar notes of the salad, tying everything together deliciously!

Pickling Your Shallots for Next-Level Flavor

One of my favorite parts of cooking is taking a good recipe and leveling it up into a great recipe. That’s what happens when you take your standard shallots and pickle them in lemon juice. It only takes a few minutes, but the process mellows out the natural sharpness of the shallot while elevating its sweetness.

How to Pickle Shallots:

1. Finely chop the shallot and place in a small bowl.

2. Squeeze fresh lemon juice over it and add a pinch of salt.

3. Let sit for at least 15 minutes while you prepare the rest of the salad.

By the time you’re ready to assemble your ingredients, your shallots will be beautifully softened and full of flavor!

Instructions

For Dressing:

1. Chop the shallot and place into a small bowl. Juice lemon over the shallot and add a pinch of salt. Let sit for 15 minutes. This will “pickle” the shallot mellowing out the flavor a bit.

2. Once the 15 minutes is up, combine all dressing ingredients and set aside.

For Salad:

1. Cook quinoa according to instructions on the package.

2. Preheat the oven to 350 degrees F. Drain and rinse chickpeas and place in a small bowl. Season with salt and pepper and paprika. Place on a baking sheet in a single layer and spread out so they aren’t touching each other. Cook for 20-30 minutes or until chickpeas are crispy.

3. Chop the cherry tomatoes, bell pepper, cucumber, radish, and roughly chop the spinach. Slice the avocado and set aside.

4. Place quinoa, chickpeas, feta, and vegetables in a large bowl. Add in dressing and mix thoroughly. Top with avocado.

5. Enjoy!

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Crunchy Chickpea Chopped Salad with Tahini Dressing

Yield: 1-2

Author: Remi Divine

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

This Crunchy Chickpea Chopped Salad with Tahini Dressing is packed with protein, fiber, and flavor. A fresh, satisfying salad with an extra nutritious crunch!

Ingredients

Dressing

• 1 shallot
• 1 large lemon — juiced
• 1/2 tsp Dijon mustard
• 2 tablespoons tahini
• 2 tablespoons extra virgin olive oil
• 1/4 tsp oregano
• 1 tsp apple cider vinegar
• Salt and pepper to taste

Salad

• 1 can chickpeas (paprika, salt, and pepper to season)
• 3 radishes
• 1/2 orange bell pepper
• 1/2 cucumber
• 1 avocado
• 1/2 cup chopped cherry tomatoes
• 1 cup of spinach
• 1 cup of quinoa cooked
• 1/4 cup of feta crumbled

Instructions

Dressing

1. Chop the shallot and place into a small bowl. Juice lemon over the shallot and add a pinch of salt. Let sit for 15 minutes. This will “pickle” the shallot mellowing out the flavor a bit.
2. Once the 15 minutes is up, combine all dressing ingredients and set aside.

Salad

1. Cook quinoa according to instructions on the package.
2. Preheat the oven to 350 degrees F. Drain and rinse chickpeas and place in a small bowl. Season with salt and pepper and paprika. Place on a baking sheet in a single layer and spread out so they aren’t touching each other. Cook for 20-30 minutes or until chickpeas are crispy.
3. Chop the cherry tomatoes, bell pepper, cucumber, radish, and roughly chop the spinach. Slice the avocado and set aside.
4. Place quinoa, chickpeas, feta, and vegetables in a large bowl. Add in dressing and mix thoroughly. Top with avocado.
5. Enjoy!

https://remirosenutrition.com/blog/crunchy-chickpea-chopped-salad-with-tahini-dressing

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