Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 (15 oz / 425 g) cans chickpeas, drained, rinsed, and very well dried
- 1 1/2 tbsp olive oil
- 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 3/4 tsp kosher salt, 1/4 tsp black pepper
- 6 cups (about 8 oz / 225 g) chopped romaine
- 1 medium cucumber, diced
- 1 1/2 cups (about 10 oz / 285 g) cherry tomatoes, halved
- 1/3 cup thinly sliced red onion
- 1 cup (about 3 oz / 85 g) grated carrots
- 1 large avocado, sliced
- 1/2 cup pitted olives (Kalamata or green), halved
- 1/4 cup pumpkin seeds (pepitas)
- Tahini-lemon dressing: 1/3 cup tahini, 3 tbsp lemon juice, 1 small garlic clove (grated), 1 tsp maple syrup, 1/2 tsp kosher salt, 3–5 tbsp cold water
Do This
- 1) Heat oven to 425°F (220°C). Dry chickpeas very well.
- 2) Toss chickpeas with olive oil, spices, salt, and pepper; roast 20–25 minutes, shaking once.
- 3) Whisk tahini, lemon juice, garlic, maple syrup, and salt; thin with 3–5 tbsp water until pourable.
- 4) Chop romaine and veggies; grate carrots; slice avocado; halve olives.
- 5) Toss romaine, cucumber, tomatoes, onion, carrots, and olives with dressing (start with about 2/3 of it).
- 6) Build bowls: salad base, avocado, crunchy chickpeas.
- 7) Top with pumpkin seeds; drizzle with remaining dressing and serve right away.
Why You’ll Love This Recipe
- Big crunch, big flavor: Roasted chickpeas and pepitas add serious bite.
- Meal-worthy and balanced: Fiber-rich chickpeas, creamy avocado, and fresh veggies make it filling.
- Tangy, creamy dressing: The tahini-lemon combo tastes bold without being complicated.
- Easy to prep ahead: Roast chickpeas and mix dressing in advance, then assemble quickly.
Grocery List
- Produce: romaine hearts (or 1 large romaine), 1 cucumber, cherry tomatoes, 1 red onion, carrots, 1 avocado, 1 lemon, 1 garlic clove
- Dairy: none (optional: feta for serving)
- Pantry: canned chickpeas, tahini, olive oil, smoked paprika, ground cumin, garlic powder, kosher salt, black pepper, maple syrup (or honey), olives, pumpkin seeds (pepitas)
Full Ingredients
Crunchy Roasted Chickpeas
- 2 (15 oz / 425 g) cans chickpeas, drained and rinsed
- 1 1/2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 3/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Salad Bowl Base
- 6 cups (about 8 oz / 225 g) romaine lettuce, chopped
- 1 medium cucumber (about 8 oz / 225 g), diced
- 1 1/2 cups (about 10 oz / 285 g) cherry tomatoes, halved
- 1/3 cup thinly sliced red onion
- 1 cup (about 3 oz / 85 g) grated carrots
- 1/2 cup pitted olives (Kalamata or green), halved
- 1 large avocado, sliced
- 1/4 cup pumpkin seeds (pepitas)
Tahini-Lemon Dressing
- 1/3 cup (80 g) tahini
- 3 tbsp (45 ml) fresh lemon juice
- 1 small garlic clove, finely grated (or minced to a paste)
- 1 tsp (5 ml) maple syrup (or honey)
- 1/2 tsp kosher salt
- 3–5 tbsp (45–75 ml) cold water, to thin
Step-by-Step Instructions
Step 1: Heat the oven and prep the chickpeas
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper (optional, but it helps with cleanup).
Drain and rinse the chickpeas, then dry them very well. For maximum crunch, spread them on a clean kitchen towel (or a thick layer of paper towels) and gently pat dry. The drier they are, the crispier they’ll get.
Step 2: Season the chickpeas
Transfer the dried chickpeas to a medium bowl. Add the olive oil, smoked paprika, cumin, garlic powder, kosher salt, and black pepper. Toss until evenly coated.
Spread the chickpeas out on the baking sheet in a single layer so they roast (not steam).
Step 3: Roast until crunchy
Roast for 20–25 minutes, shaking the pan (or stirring) at the 10-minute mark for even browning.
The chickpeas are done when they look deeper golden, feel dry on the outside, and sound lightly “tappy” when you shake the pan. They’ll crisp a little more as they cool for a few minutes.
Step 4: Whisk the tahini-lemon dressing
While the chickpeas roast, make the dressing. In a small bowl, whisk together the tahini, lemon juice, grated garlic, maple syrup, and kosher salt.
Add cold water, 1 tablespoon at a time, whisking well after each addition, until the dressing is smooth and pourable. (Tahini can seize at first; keep whisking and it will loosen.) Aim for a consistency like thin ranch or heavy cream; typically 3–5 tablespoons does it.
Step 5: Prep the salad vegetables
Chop the romaine into bite-size pieces. Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and grate the carrots. Halve the olives.
Slice the avocado just before serving so it stays bright and creamy.
Step 6: Toss the salad base with dressing
In a large bowl, combine the romaine, cucumber, tomatoes, red onion, carrots, and olives.
Drizzle in about 2/3 of the dressing and toss well. Add more dressing as needed (romaine can handle a generous amount). Taste and adjust with a pinch of salt or an extra squeeze of lemon if you like it brighter.
Step 7: Build your power bowls and finish
Divide the dressed salad among 4 bowls. Top each with sliced avocado, a big handful of crunchy roasted chickpeas, and a sprinkle of pumpkin seeds.
Drizzle with the remaining dressing (or serve it on the side). Eat right away while the chickpeas are at peak crunch.
Pro Tips
- Dry chickpeas thoroughly: Moisture is the enemy of crunch. Pat dry very well before roasting.
- Don’t overcrowd the pan: Spread chickpeas in a single layer so they roast evenly.
- Thin the dressing slowly: Add water a tablespoon at a time to avoid making it too runny.
- Soften the onion (optional): If raw red onion tastes too sharp, soak slices in cold water for 10 minutes, then drain and pat dry.
- Keep crunch at serving time: Store chickpeas separately and add them at the last second.
Variations
- Add a grain: Serve over 2 cups cooked quinoa (about 1/2 cup cooked per bowl) for an even heartier meal.
- Make it spicy: Add 1/4 tsp cayenne to the chickpeas, or stir 1 tsp harissa into the dressing.
- Extra herby: Add 1/2 cup chopped parsley or dill to the salad for a fresher, brighter flavor.
Storage & Make-Ahead
Best day-of: For the crunchiest bowl, store components separately and assemble just before eating.
Roasted chickpeas: Cool completely, then store at room temperature in a container that’s slightly vented (not fully airtight) for up to 2 days. If they soften, re-crisp in a 400°F (205°C) oven for 5–7 minutes.
Dressing: Refrigerate in a sealed jar for up to 5 days. It will thicken in the fridge; whisk in 1–2 tbsp water to loosen.
Chopped veggies: Prep romaine and vegetables up to 2 days ahead and refrigerate. Slice avocado right before serving.
Nutrition (per serving)
Approximate, based on 4 servings: 520 calories, 18 g protein, 30 g fat, 52 g carbohydrates, 15 g fiber, 1,050 mg sodium.
