Mediterranean Chickpea Salad

Name: Mediterranean Chickpea Salad
Prep time: 30 min
Total time: 30 min
Yield: 2 plates
Ingredients: 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; 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

Colorful salad bowl with chickpeas, avocado, radish, and tahini dressing.

Prep. Time

30 minutes

Cook Time

Servings

2 plates

Difficulty

Easy

Gluten-Free, Nut-Free, Soy-Free, dairy-free, egg-free

Stovetop

Cooking required:

Allergens:

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

Fig and Beet Salad

When we hosted a summer dinner recently, we wanted something that felt fresh and thoughtful without requiring a lot of time or fuss in the kitchen. This salad came together naturally—raw yellow beet for crunch and earthiness, sweet dried figs for a touch of richness, and peppery arugula balanced by the light, delicate alfalfa sprouts. The date-mustard dressing adds just the right hint of sweetness and tang to bring it all together. It wasn’t meant to steal the show, but quietly complemented the meal and fit perfectly with the relaxed, easygoing atmosphere we hoped to create.