Spiced Chickpea Salad With Tahini and Pita Chips
Updated June 10, 2024
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2(15-ounce) cans chickpeas, well drained, or 4 cups cooked chickpeas
- ¾ to 1cup extra-virgin olive oil
- 2garlic cloves, minced
- 2teaspoons ground cumin, or 1 teaspoon each ground cumin and ground coriander
- 1teaspoon sweet paprika
- Salt and pepper
- ⅓cup tahini
- Freshly squeezed juice of 1 lemon, plus more to taste
- 1garlic clove, minced
- Warm water, as needed
- Olive oil, for cooking
- About 10 ounces kale, chard or spinach, well washed and thick stems removed
- 3cups store-bought or homemade pita chips (see Tip)
- Handful of roughly chopped flat-leaf parsley
- Handful of roughly chopped mint
- 1large or 2 small cucumbers, peeled and thinly sliced
- Lemon, cut into wedges
For the Chickpeas
For the Tahini Sauce
To Finish
Nutritional analysis per serving (4 servings)
1111 calories; 73 grams fat; 10 grams saturated fat; 0 grams trans fat; 45 grams monounsaturated fat; 14 grams polyunsaturated fat; 97 grams carbohydrates; 26 grams dietary fiber; 14 grams sugars; 30 grams protein; 1123 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don’t worry: It forms part of the dressing.)
- Step 2
Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
- Step 3
Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
- Step 4
Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
- Step 5
When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.
- It’s easy to make pita chips from stale pita bread. Cut each round into triangles like a pie and separate the top and bottom layers. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When it ripples, add the pita triangles and cook, stirring often, until golden brown. Reduce the heat as needed to prevent scorching.
Private Notes
Comments
add tomatoes, pepper, and feta, zatar seasoning
Next time I would just add the greens directly to the chick peas in mid cooking. Don’t think there’s any need for another pan. But it was delicious
Absolutely delicious and healthy weeknight meal that the whole crew enjoyed. We added some harissa. Don't think it needs anything changed really but my boo suggested adding feta or halloumi next time. Five stars!
This has been in my regular rotation for a while now, and it’s always a huge hit with my family. It’s wildly adaptable in terms of the fresh greens and herbs, which is a huge plus in my book. I do use the full amount of olive oil called for! It’s decadent but worth it. The one thing I always add, though, is a generous amount of fresh lemon zest. Really makes a difference.
Made this salad the other night and it was incredible! I think this will be a staple of mine, and I love that I can add whatever vegetables are in season. I ended up having a sweet potato that needed to be used up and ended up roasting that on a sheet tray next to the chickpeas, and oh man it was good in the salad! I did end up using less oil for the chickpeas as suggested and it worked perfectly. Also toasted a pita in the toaster and broke it up over the salad. Wow was this tasty!
I made 1.5x the recipe, hoping it would feed six people. Thank goodness for the two no shows - the four of us ate every bite. I used about 1/2 cup olive oil for 3 cans of chickpeas and it was enough, in my opinion. Can’t wait to make this again!
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