Spiced Chickpea Salad With Tahini and Pita Chips Recipe (2024)

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!

Really good. About 2/3 of the oil called for would have been ideal.

Excellent salad, we loved the flavors and texture. I made the short cut version with salad greens (red leaf and baby spinach), and did not bake the chickpeas with so much oil. I was in a rush, and sauteed the chickpeas with 2 tbsp of olive oil and the cumin, coriander and paprika until warm and fragrant, and dumped that onto the greens, added the cucumber and pita chips, tahini sauce, and finished with a squeeze of fresh lemon. So good, we will certainly make this again.

Just hazarding a guess, but I would imagine this could be made with a fraction of the oil and still be delicious. If it sounds like too much for your taste/health goals then just reduce to a level you are more comfortable with!

Loved all the flavors, felt we could have used 2/3 of the oil and been happy, and olive oil is a real fave here. We added more cukes, peppers and ate with naan. Looking forward to tomorrow’s lunch!

-Don't cover chickpeas with oil, that's too much. Make sure top layer is not submerged. Those on the top get crispy.

Well, of course your version was full of flavour! you added tomatoes and pickles and smoked paprika, all things that add zing and crunch. My version tasted pretty good, too--made it with a LOT less olive oil (in a frying pan, to avoid heating an entire oven), added harissa and more garlic, baked my pita chips in the oven with a sprinkling of zaatar and coarse salt. In fact, both of us made something different and better than the original.

Wowwwwww this was so good. I doubled the volume of greens and used spinach, sauteed and then drained it before adding the chickpeas and their magic oil. With the extra greens the ratio felt right, so I'm glad I doubled. Used both cumin and coriander. Added cherry tomatoes to the veggie mix and I also had a small cauliflower on hand so I roasted it with salt and pepper while the chickpeas were in the oven. This was incredible and I can't wait to eat the leftovers for lunch tomorrow!

Food satisfaction at a time when the world feels like it's coming undone.

This was very good. For 2, I baked one can of the chickpea mix in a small crock with a few tablespoons of EVOO. Sauteed and drained a 14-oz pkg of baby spinach. Served as a rice bowl, layering ~ 1/3 c rice, spinach, chickpea mix and tahini sauce. Per suggestions, topped with feta, chips, chopped cukes and tomatoes, pickles & pepperocini, and harissa. Sprinkled w za'atar.

Great recipe! Full of flavour! I added a 1/2 tsp of smoked paprika to the chickpeas. I also added tomatoes and pickles to the salad at the end. I used baby spinach that I cooked briefly and mixed with baby gem lettuce as I couldn’t access any full leaf green which I think would be better than baby greens as they melt to nearly nothing. Looking forward to leftovers.

I added a Trader Joe’s falafel and dab of tzatki on top, as well as peppers and tomatoes to make the meal more substantial. Surprisingly delicious.

So, so good. Crumbed some feta on top and made it a dinner and lunch by keeping the additional chips and sauce separate until plating. Will be making again and again.

I'm sure this is user error but in case it helps anyone, this recipe was a complete fail for me. About 18 minutes into baking the chickpeas, they started jumping out of the baking dish, ultimately coating every surface of my oven with a fine layer of oil (and a multi-hour cleanup job). The few that remained tasted good but the dish was super greasy which wasn't what I had in mind. I have double-checked the instructions 4000 times. No idea what went wrong.

Serve in a bowl with hummus, feta, cucumber, red pepper, and tomatoes. Possibly olives. Add zatar

Made last night and it was freaky delicious. I followed the recipe exact, except used 16 oz power greens and made homemade pita chips that were crispy and chewy. SOOOO GOOOOD> also put a few sliced sweet cherry tomatoes on top and a bowl of feta on table for the cheese needers. A recipe to impress for the healthy folks.

Easy and delicious. Not a cucumber fan, so I subbed with chopped Roma tomatoes mixed with a pinch of salt and chopped mint. Next time I might add pickled turnip for even more of a falafel wrap experience.

If starting from dry chickpeas, use 1.5 cups of dried chickpeas.

Has anyone made the chickpeas in an airfryer? That uses much less oil but are the results what you wanted for this recipe? Any details appreciated. I find from past experience that the chickpeas in the airfryer need much more spice than I had expected.

The flavors are what i would find coming from a good chef.

This is absolutely delicious. I only had one can of chickpeas so I cubed a couple of sweet potatoes and it was perfect. Highly recommend. Also echo what people said about halving the EVOO and adding feta.

Delicious. My toddlers & husband devoured it. I scooped the beans out of the oil for fear it might be too much oil. It was, definitely oil left in the pan. I also added some of our favs like pickled red onions, tzatziki sauce, Harris paste, scoop of hummus, fresh jalapeño and some air fryer salmon on top. We will definitely make this again.

I saved then unsaved and saved again - with intention to make without 90% of the oil. I appreciate that you included nutritional information on all recipes (please keep this up)! but 72g fat PER SERVING (648 calories from fat) and over 1,000 calories is really not good for most people despite all the excellent nutritious ingredients outside the oil. Perhaps some recipes like this could have variation to reduce the fat. this is a lot more than most people should have in a day or even 2 days.

? Sounds good. Substitutes for PITA chips for gluten free?

I agree that this is way too oily, even without confiting the beans (i did use the volume of oil called for, it just didn’t cover them). However, i like the idea, so next time i might skip the tahini dressing and just squeeze some lemon over the bowls.

Also I agree with earlier comment that the greens could just be cooked at the end, with the chick peas. I’ll definitely do this next time instead of in a separate pan.

So so good. I made the chick peas and tahini sauce and greens and herbs as written. I did not do the pita chips or cucumbers (as this was part of a larger meal that included both). Made it for guests, and everyone loved it, even the two 10-year-olds at the table. (Served with oven roasted chicken shawarma, zaalouk, labne, hummus, raw bell peppers and cucumbers, pita chips, and pita.)

Add the greens to the same pan to make this a one pan recipe