Mediterranean Chickpea Salad
Prep. Time
30 minutes
Cook Time
-
Servings
2 plates
Difficulty
Easy
Gluten-Free, Nut-Free, Soy-Free, dairy-free, egg-free
This salad mixes roasted vegetables with fresh ones for a balance of flavors and textures. Chickpeas and pumpkin seeds make it filling enough for lunch or dinner, and the tahini yogurt dressing pulls everything together. The mix of warm and cold keeps it interesting, and the dressing adds a nutty, tangy flavor that works with everything. It’s simple to prep ahead and easy to scale for a crowd. We pack it for road trips since it holds up well in containers, but it’s just as good served fresh at home as a main dish or a colorful side.
Ingredients
For the Salad
1 can garbanzo beans
1/2 red onion
1/4 avocado
2 radishes
A handful of arugula leaves
1/2 cup butternut squash cubes (fresh or frozen)
1-2 beets (pre-cooked, store-bought)
1 cup riced cauliflower (bagged, store-bought)
1 scallion stalk
A handful of cherry tomatoes
2 tbsps pumpkin seeds (papitas)
1 tbsp silan syrup
For the Dressing
2 tbsps raw tahini
1/4 cup water
2 tbsps plant-based yogurt
1 garlic clove, peeled & minced
Juice from 1/2 lemon
1 tsp salt
Instructions
Making the Salad
Preheat a skillet to medium, and drizzle a tbsp cooking oil.
Place the butternut squash on the skillet and add the silan.
Roast for about 10 minutes with occassional stirring. Remove from the skillet and place aside.
Place the riced cauliflower on the skillet and cook for about 5 minutes with occassional stirring (no need to clean the skillet before; the leftover flavors will compliment the cauliflower). Remove from the skillet and place aside.
Chop the red onion and the scallion (place each in a separate small bowl).
Rinse the arugula, slice the radishes and beet, and cut the tomatoes in halves.
Open a garbanzo beans can, drain the liquid and rinse the beans.
Slice the avocado, right before serving (so it doesn't change color).
Making the Dressing
In a mixing bowl, combine the ingredients and mix vigorously, until the dressing reaches a smooth, consistent texture.
Put Together Your Salad!
Place half of the riced cauliflower on a serving plate, and top it with whichever vegetables you'd like.
Drizzle the dressing on top, and enjoy!
Serving suggestion: serve all ingredients separately, and let your guests create combinations as preferred.
Notes
Garbanzo beans can be substituted with any other bean, as preferred.
Butternut squash can be substituted with cooked/baked sweet potato.
Pumpkin seeds can be removed or substituted with your preference of seed/nut topping.
Silan can be substituted with sweet chilli sauce, or maple syrup for a similar result.
For a soy-free option, make sure to choose a soy-free yogurt for the dressing.
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.