Chickpeas are pack full of protein, and with this roasted chickpea salad drizzled with my falafelish dressing, you get a double whammy of protein. Using pre-cooked, canned chickpeas (garbanzo beans) makes this salad quick and easy to put together. A perfect dish to bring to your next picnic or cookout.

This falafelish dressing is a version of my hummus recipe, using more liquid and the addition of falafel spice and as quick to whiz together as hummus and will taste so much better than the dressing you buy from the shop. Keep it in the fridge for up to a week or freeze in portion sized containers for later.

Substitutes

The base of this salad is chickpeas, but from there you can add what you have available to you at the moment. Make it seasonal by adding berries or micro greens in the summer and root vegetables in the winter.

Add in more protein by hard fry cubes of tofu or pieces of chicken from your leftovers last night.

For a different type of carbs add quinoa or bulgur wheat. Or use your left over macaroni, if adding pasta, choose a small shape pasta as it will fit better with the mix of the mouthful pieces of vegetables.

Freezable

The falafelish dressing freezes very well. Keep in an airtight container for up to three months in the freezer. When defrosting, leave in the fridge for the day or over night. Stir well before using and possibly add more oil if it feels to thick.

I do not recommend freezing the salad, but it will stay good in the fridge for at least three days.

Variations

For other salad variations, try my pasta salads, starting with a basic pasta salad and then branch out to try it with different flavours and additions. Why not try my Mediterranean inspired pasta salad with sun-dried tomatoes and zucchini. Or try my delicious home made pulled pork pasta salad, it takes a while to make the pulled pork, but so worth the time.

Print Recipe

Roasted chickpea salad with falafel-ish dressing

Chickpeas are pack full of protein, and with this roasted chickpea salad drizzled with my falafelish dressing, you get a double whammy of protein.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Lunch

Cuisine: Basics

Keyword: carrots, Chickpeas, cucumber, falafel, salad

Servings: 4 portions

Ingredients

• 800 g chickpeas canned
• 2 tbsp paprika
• 1 tbsp oil
• 3 carrots
• ½ cucumber
• 100 g feta cheese

Falafelish dressing

• 400 g chickpeas canned
• 2 tbsp tahini
• 1 tbsp cumin
• 3 tbsp falafel spice mix
• 2 tbsp lemon
• 2 garlic cloves
• 4 tbsp olive oil
• 4 tbsp vegetable oil
• 1 tsp salt
• 100 ml faba water from the chickpeas

Instructions

Salad prep

• Drain the chickpeas and spread on a baking sheet.
• Spread the paprika and oil over the chickpeas and use your hands to coat all the chickpeas.
• Roast chickpeas in the oven at 200 °C (400 °F) for 15 minutes. Stir half the way through.
• Use a potato peeler to peel the carrots and the cucumber, set aside.

Falafel-ish dressing

• Drain the chickpeas, but save the faba water for later.
• Put all ingredients in a standing mixer and pulse until has formed a smooth paste.
• Add in the faba water a little at the time, until the dressing has reached the desired consistency.
• Taste the dressing and adjust to your tastes.

Mix the salad

• Let the chickpeas cool before mixing them with the peeled carrots and cucumbers.
• Use your fingers to crumble the feta cheese over the vegetables.
• Drizzle the falafelish dressing over the salad.

Notes

If you use a standing mixer, put all the wet ingredients at the bottom to make it easier to work the chickpeas into the mix