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Spiced Chickpea Salad with Tahini and Pita Crunch Recipe

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3.9 from 2 reviews

This Spiced Chickpea Salad with Tahini and Pita Crunch is a flavorful, vibrant dish combining warm spices, fresh vegetables, and crunchy pita chips. Ready in just 20 minutes, it’s perfect for a quick lunch or light dinner, featuring a creamy tahini dressing infused with cumin, coriander, turmeric, and cayenne for a delightful kick. The addition of feta cheese adds a tangy contrast, while fresh herbs brighten up every bite.

Ingredients

For the Spiced Tahini Dressing

  • 2 tablespoons extra virgin olive oil
  • ½ cup chopped red onion
  • 2 cloves finely chopped garlic
  • Kosher salt, to taste
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ¼-½ teaspoon cayenne pepper (or crushed red pepper, to taste)
  • 2 tablespoons fresh lemon juice (plus more to taste)
  • 2 tablespoons tahini paste

For the Salad

  • 1 15-ounce can drained chickpeas
  • 1 cup halved cherry or grape tomatoes
  • 3 chopped green onions
  • 1 seeded and finely chopped jalapeno pepper
  • ¼ cup chopped fresh cilantro (or parsley, or a mixture of the two)
  • 1 cup crumbled pita chips
  • ½ cup feta cheese, crumbled

Instructions

  1. Sauté Aromatics and Bloom Spices: Heat 2 tablespoons of extra virgin olive oil in a small skillet over medium heat. Add the ½ cup chopped red onion, 2 cloves finely chopped garlic, and a large pinch of kosher salt. Cook for about 5 minutes, stirring occasionally, until the onions soften. Stir in ½ teaspoon each of ground cumin, coriander, turmeric, and ¼-½ teaspoon cayenne pepper. Cook for an additional 30 seconds to bloom the spices and release their flavors into the oil.
  2. Make the Tahini Dressing: Remove the skillet from the heat. Stir in 2 tablespoons fresh lemon juice and 2 tablespoons tahini paste until well blended. The mixture should have the consistency of pancake batter. If the tahini is thick, add a teaspoon or two of water to lighten the dressing to your desired consistency.
  3. Combine Salad Ingredients: In a large salad or mixing bowl, combine the drained chickpeas, halved cherry tomatoes, chopped green onions, finely chopped jalapeno, and chopped fresh cilantro. Pour the tahini mixture from the skillet over the salad ingredients.
  4. Toss and Serve: Toss all ingredients together thoroughly to coat the salad evenly with the spiced tahini dressing. Sprinkle 1 cup of crumbled pita chips and ½ cup crumbled feta cheese on top. Toss gently once more to combine and serve immediately for a delightful crunch and fresh flavor.

Notes

  • You can adjust the cayenne pepper amount to control the heat level.
  • If you prefer, substitute parsley for cilantro or use a mix for a different herb profile.
  • For a gluten-free option, use gluten-free pita chips or substitute with toasted nuts or seeds.
  • The salad is best eaten immediately to keep the pita chips crunchy.
  • Feel free to add more lemon juice if you want extra brightness.

Find it online: https://yumntasty.com/spiced-chickpea-salad-with-tahini-and-pita-crunch-recipe/