Falafels are the perfect plant-based morsel and a family favorite. However, in this salad, I’ve dismantled perfection, and discovered a new, delicious way to enjoy the fêted flavors of falafels: chickpeas, cumin, parsley, mint, and tahini. The crispy oven-roasted chickpeas are nothing short of incredible, and I encourage you to try roasting all types of beans in this manner.
Recipe information
Yield
4 servings
Ingredients
Salad:
Crispy roasted chickpeas:
Lemon tahini:
Preparation
Step 1
Preheat the oven to 425°F (220°C).
Step 2
For the crispy roasted chickpeas, place the drained chickpeas into a small ovenproof dish. Cover with olive oil, season well with 2 big pinches of sea salt and black pepper, and add the garlic, cumin and paprika. Stir to combine. Roast for 35–40 minutes, until the chickpeas are crispy. Set aside.
Step 3
Place a large frying pan over medium heat and drizzle with oil. Add the kale, in batches, along with a pinch of salt and cook for 2–3 minutes until wilted.
Step 4
To make the lemon tahini, pour the tahini into a small bowl and whisk in the lemon juice and garlic. Gradually add 1 tablespoon of water at a time until the sauce is the consistency of thickened cream. If the tahini ‘seizes’ and becomes very thick, push through by adding more water; it will eventually come back together to form a cohesive creamy sauce. Season with sea salt and black pepper, and add more lemon juice if you like it lemony.
Step 5
Combine the crispy chickpeas (and their cooking oil) with the kale, cucumber, half the pita chips and herbs. To serve, drizzle over the lemon tahini and scatter over the remaining pita chips. Serve with lemon wedges on the side.
Chickpeas: white beans, butter beans
Omit pita chips for gluten free
Leave a Review
Reviews (12)
Back to TopI liked this but made some changes. I used arugula instead of kale because I didn't want fried greens and just wiped the chickpea dish and the tahini sauce bowl with it, delish. I had homemade pita so I just used that without crisping it, I think the chick peas were crispy enough, maybe too much so. I used dried chickpeas so maybe why. Also used the pita to wipe the dish and bowl clean.
Anonymous
8/25/2022
Delicious! I made my own pita chips by tearing up some fresh pita bread, tossing it with olive oil, salt and za'atar, and putting it in the oven for a few minutes while the chickpeas were cooking. Definitely worth it.
Anonymous
North Carolina
1/22/2022
Love this salad every time I make it. A winner and a crowd pleaser.
ljoseph11
5/3/2021
I didn't know which kale to use and I probably should have cut the leaves away from the stalk; it was hard to eat (my bad). Still, I followed the recipe and used canned garbanzo beans. The beans were too crispy. Also, I used a regular cucumber, and maybe I needed a slicer because the sliced cucumber wasn't delicate enough. I needed more dressing. This was not that great at all.
Anonymous
Tucson, AZ
12/10/2020
Meh....I liked all the individual components, but everything seemed to have bitterness to it. I think it needed more balance. Lots of great salads out there...I’ll probably not revisit
iandlmom
Chicago, IL
8/14/2020
I tried to make this once and my cooked-from-dried chickpeas wouldn't turn out - they only got more and more dried out and mealy, never crispy. Later I read from Deb Perelman (Smitten Kitchen) that oven-crisped chickpea recipes work best with *canned* beans (which I had stopped buying after getting an Instant Pot). I haven't tried to make it again with canned, but judging by the other happy reviews here, seems like canned is the route to go.
jooksing
MN
5/19/2020
Just getting ready to make this FYI 2 cans of Chick peas are 31 Oz . Thank you for all the fabulous recipes
eyeknowu28457
earth
5/8/2020
See Related Recipes and Cooking Tips
61 Cucumber Recipes to Make Your Meals More Crisp, Crunchy, and Cooling
Nothing's cooler than a cucumber.89 Vegetarian Dinner Party Mains for Easy Entertaining
Whether for an elegant dinner party or a last-minute hang, it’s easy to put vegetables front and center.31 Must-Make Hetty McKinnon Recipes to Celebrate Vegetables Every Day
Her greatest hits include everything from stir fries and noodles to braises, bakes, and more.13 Kale Salad Recipes to Get You Out of Your Salad Funk
Kale salads hold up well wherever you go; these kale salad recipes make sure the sturdy greens are the most delicious part of your meal.103 of Our Best Vegan Recipes
You’ll love these meat-free, dairy-free dishes—whether you’re vegan or just looking to eat a bit more sustainably.37 Salads That Actually Make Sense for Winter
Tired of beans? Tired of soup? It's time for the freshest, brightest winter salads you can muster.Our 61 Best Tahini Recipes, Because Hummus Is Just the Beginning
Tahini belongs in your dips, yes, but also your soups, salads, cookies, brownies, and veggie burgers.41 Main Course-Worthy Salads That Just Happen to Be Vegetarian
Think hearty and vegetarian can't go together?31 Dinner Recipes to Help You Eat Less Meat and Dairy
It's easy (or at least easier) to eat mostly plants when all the good stuff's at the market. But what about when it's cold out?
