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Chickpea and Spinach Salad with Tahini Dressing

Chickpea and Spinach Salad with Tahini Dressing

Phoebe Green
Inspired by Levantine mezze, this salad pairs warm, spiced chickpeas with cool baby spinach and juicy vegetables. A lemon-tahini dressing brings nutty depth and a silky sheen, clinging to every leaf without heaviness. Crunchy sesame and a whisper of smoked paprika finish each bite with savory warmth.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Salad
Cuisine Middle Eastern
Servings 4 servings
Calories 210 kcal

Equipment

  • Oven
  • Rimmed baking sheet
  • Parchment paper
  • Colander
  • Paper towels
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Tongs
  • Microplane or fine grater
  • Measuring cups and spoons

Ingredients
 
 

For the Roasted Chickpeas:

  • 1 can chickpeas 15 oz, drained and rinsed, patted very dry
  • 1 tbsp extra-virgin olive oil
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp kosher salt
  • ¼ tsp black pepper freshly ground

For the Tahini Dressing:

  • 3 tbsp tahini well-stirred
  • 2 tbsp fresh lemon juice
  • 1 tbsp warm water plus more to thin, as needed
  • 1 clove garlic finely grated
  • 1 tsp honey or maple syrup
  • 1 tsp Dijon mustard
  • 2 tbsp extra-virgin olive oil
  • ¼ tsp kosher salt to taste

For the Salad:

  • 6 cups baby spinach loosely packed
  • 1 cup Persian cucumber thinly sliced
  • 1 cup cherry tomatoes halved
  • ¼ cup red onion very thinly sliced
  • ¼ cup fresh parsley chopped
  • 1 tsp lemon zest optional
  • 1 tbsp toasted sesame seeds

Instructions
 

  • Preheat: The oven to 425°F / 220°C. Line a rimmed baking sheet with parchment. Drain the chickpeas in a colander, rinse, and dry thoroughly with paper towels—excess moisture prevents crisping.
  • Season: The chickpeas: In a bowl, toss the chickpeas with 1 tbsp olive oil, cumin, smoked paprika, kosher salt, and black pepper until evenly coated.
  • Roast: In a single layer at 425°F / 220°C for 16–18 minutes, shaking the pan halfway, until lightly blistered, golden, and fragrant.
  • Cool: The chickpeas on the sheet for 5 minutes to set their exterior and enhance crunch.
  • Whisk the Dressing: In a small bowl, whisk tahini and lemon juice until the mixture thickens. Whisk in warm water, garlic, honey, and Dijon, then slowly drizzle in 2 tbsp olive oil while whisking until emulsified (1–2 minutes). Season with 1/4 tsp kosher salt; thin with a teaspoon or two of warm water until pourable and glossy.
  • Toss the Greens: In a large bowl, combine spinach, cucumber, cherry tomatoes, red onion, and parsley. Drizzle over about half the dressing and toss with tongs until the leaves are lightly coated without wilting (20–30 seconds).
  • Finish & Serve: Fold in the warm roasted chickpeas and lemon zest. Spoon over more dressing to taste, sprinkle with toasted sesame seeds, and adjust with a pinch of salt or a squeeze of lemon. Serve immediately while the chickpeas are still crisp.

Notes

Chef’s Tips:

  • Ultra-Crisp Chickpeas Start Dry: After rinsing, spread on towels and pat until no surface moisture remains. Don’t overcrowd the pan.
  • If your tahini is very thick, begin with an extra 1–2 tsp warm water and add gradually; if the dressing becomes too thin, whisk in 1 tsp more tahini.
  • Make-Ahead: The dressing keeps, refrigerated, for up to 1 week. For best texture, roast chickpeas just before serving; to refresh, reheat on a baking sheet at 375°F / 190°C for 5 minutes.
  • Swaps: Baby kale or arugula can replace some of the spinach; add feta for creaminess or toasted pistachios for extra crunch.

Nutrition

Calories: 210kcalCarbohydrates: 11gProtein: 5gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 498mgPotassium: 498mgFiber: 3gSugar: 4gVitamin A: 4885IUVitamin C: 32mgCalcium: 105mgIron: 3mg
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