Chickpea Salad Bowl with Lemon Tahini Dressing
A meatless salad bowl with pan roasted garlic chickpeas, lemon tahini dressing, goat cheese, tomatoes, butter lettuce, cucumbers, red onions, and olives.
Ingredients
For the Chickpea Salad Bowl:
- 1 tbsp. extra virgin olive oil
- 2 chopped garlic cloves
- ¼ tsp. crushed red pepper flakes
- 1 cup cooked chickpeas
- ¼ tsp. kosher salt
- 4 cups Butter Lettuce
- 1 cup sliced cucumbers
- 1 cup halved grape tomatoes
- 1 cup sliced red onions
- 1 cup crumbled goat cheese
- 1 cup halved, pitted olives
- 2 tbsp. chopped parsley
For the Lemon Tahini Dressing:
- 3 tbsp. tahini
- ¼ cup lemon juice
- ⅓ cup extra virgin olive oil
- 2 minced garlic cloves
- ¼ tsp. kosher salt
Instructions
- For the Chickpea Salad Bowl:
- Begin by making the garlic chickpeas: In a medium skillet, on low heat, cook the garlic and pepper flakes in the olive oil for two minutes. Add the chickpeas, turn the heat to medium, and cook the chickpeas for about five minutes, until the chickpeas are heated through and toasty. Add the kosher salt.
- Make the Lemon Tahini Dressing by shaking all the ingredients up in a jar.
- Divide the lettuce between four bowls, and top with the chickpeas, cheese, and vegetables. Serve with the Lemon Tahini Dressing.
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