Falafel Spiced Chickpea Salad

Main Dish / Vegetarian / Plant-based / Vegan

(773 votes, average: 3.23 out of 5)

This fresh and bright salad makes a stunning centerpiece to your table. If you have chickpeas leftover, pop them in a container for easy snacking later.

Sara Tercero is the chef behind the popular blog and Instagram BetterFoodGuru and the author of 30 Days to a Plant-Based Diet: A Cookbook and Meal Plan for Beginners. She shares easy, healthy, and tasty recipes inspired by global flavors that will make you want to eat your vegetables.

Yum

Ingredients

1 can chickpeas drained

1 teaspoon olive oil

1 tablespoon cumin

½ teaspoon black pepper

½ teaspoon turmeric

½ teaspoon ginger

½ teaspoon garlic powder

Pinch of salt

1 cup of roasted Brussels sprouts

1 cup of roasted purple cauliflower

1 roasted yellow pepper

¼ cup pumpkin seeds

¼ cup red cabbage

Arugula, romaine, spinach, or a mix

Creamy Turmeric Tahini Dressing Ingredients

1/4 cup sesame tahini

Juice of 1 small lemon

1 small clove garlic

1 tsp ground turmeric

1 pinch salt

1/2 cup water

Directions

Put chickpeas, olive oil, coriander powder, cumin, black pepper, turmeric, ginger, garlic powder, and salt in a bowl and toss well.
Spread on a sheet pan and bake for 20 minutes at 425, stirring once halfway.
While the chickpeas are roasting, chop the Brussels, purple cauliflower, and roasted yellow pepper.
Make the Creamy Turmeric Tahini Dressing.
Assemble the salad and top with crispy chickpeas.