Roasted Root Vegetable & Chickpea Salad with Lemon-Tahini Dressing

Name: Roasted Root Vegetable & Chickpea Salad with Lemon-Tahini Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 2 medium Carrots, peeled and chopped into 1-inch pieces; 2 medium Parsnips, peeled and chopped into 1-inch pieces; 1 medium Sweet potato, peeled and chopped into 1-inch cubes; 1 can (400g) Chickpeas, rinsed, drained, and patted very dry; 3 tbsp Olive oil, divided; 1 tsp Smoked paprika; 1/2 tsp Cumin powder; 1/4 tsp Garlic powder; Salt and black pepper To taste; 100g Mixed salad greens; 2 tbsp Tahini; 2 tbsp Fresh lemon juice; 1 tbsp Water (or more, to thin); 1 tsp Maple syrup or honey (optional); Fresh cilantro or parsley, chopped For garnish

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This salad celebrates the last of winter's root vegetables while welcoming the fresh flavors of spring. Sweet and savory roasted carrots, parsnips, and sweet potatoes are combined with perfectly crisp chickpeas, all brought together by a zesty, rich lemon-tahini dressing. It's a satisfying, nutrient-packed meal that's excellent for lunch or a light dinner, offering a delightful blend of textures and flavors.

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Roasted Root Vegetable & Chickpea Salad with Lemon-Tahini Dressing

Prep Time15 min

Cook Time30 min

Servings4 servings

DifficultyEasy

Equipment

Large baking sheetLarge mixing bowlSmall whisk

Instructions

1
Preheat oven to 200°C (400°F). In a large bowl, combine chopped carrots, parsnips, and sweet potato. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to coat. Spread vegetables in a single layer on one half of a large baking sheet.
2
In the same bowl, combine the dried chickpeas with the remaining 1 tablespoon of olive oil, smoked paprika, cumin powder, garlic powder, and a pinch of salt and pepper. Toss to coat. Spread chickpeas in a single layer on the other half of the baking sheet with the vegetables.
3
Roast for 25-35 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized, and the chickpeas are golden brown and crispy. Keep an eye on the chickpeas as they can burn quickly.
4
While vegetables and chickpeas roast, prepare the lemon-tahini dressing. In a small bowl, whisk together tahini, fresh lemon juice, water, maple syrup (if using), and a pinch of salt. Whisk until smooth and creamy, adding more water a teaspoon at a time if needed to reach desired consistency.
5
In a large serving bowl, combine the mixed salad greens with the roasted root vegetables and crispy chickpeas. Drizzle generously with the lemon-tahini dressing and toss gently to coat.
6
Serve immediately, garnished with fresh chopped cilantro or parsley for an extra burst of freshness.

Nutrition

Calories380 kcal

Protein12g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I prepare parts of this salad ahead of time?

Yes, you can roast the vegetables and chickpeas a day or two in advance and store them in the refrigerator. The dressing can also be made ahead and stored in the fridge. Assemble the salad just before serving for best results.

What other vegetables can I use?

Feel free to experiment with other root vegetables like beets (roast separately to prevent color bleeding) or rutabaga. Broccoli florets or cauliflower would also be delicious roasted alongside.

How can I make the chickpeas extra crispy?

Ensure your chickpeas are thoroughly patted dry before tossing with oil and spices. Roasting them in a single layer without overcrowding the baking sheet and not adding them to the bowl with dressing until serving will help maintain crispness.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.