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Vibrant Roasted Chickpea and Sunchoke Salad with Lemon-Tahini Dressing
Discover a colorful, nutrient-packed roasted chickpea and sunchoke salad with vibrant veggies and a tangy lemon-tahini dressing. Perfect for clean eating!
Dive into a world of vibrant flavors and nutritious ingredients with our Roasted Chickpea and Sunchoke Salad. This dish is an ode to clean eating, featuring a medley of roasted sunchokes, chickpeas, and a rainbow of fresh vegetables that create a satisfying crunch in every bite. Rich in plant-based protein and dietary fiber from chickpeas, this salad is designed to keep you full and energized.
Sunchokes, also known as Jerusalem artichokes, bring a nutty undertone and are a fantastic source of iron and potassium, contributing to a balanced diet. Paired with a creamy and tangy lemon-tahini dressing, this salad offers a delightful mix of textures and flavors, making it an ideal choice for those seeking a wholesome meal that delights the senses and nourishes the body.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Mediterranean
Discover a colorful, nutrient-packed roasted chickpea and sunchoke salad with vibrant veggies and a tangy lemon-tahini dressing. Perfect for clean eating!
Ingredients
- • sunchokes (Jerusalem artichokes): 1 pound, scrubbed and cut into 1/2-inch pieces
- • canned chickpeas: 1 can (15 oz), drained and rinsed
- • red bell pepper: 1, diced
- • purple cabbage: 1 cup, finely shredded
- • carrot: 1, julienned
- • cherry tomatoes: 1 cup, halved
- • baby spinach: 2 cups
- • olive oil: 2 tablespoons
- • smoked paprika: 1 teaspoon
- • cumin: 1 teaspoon
- • sea salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
- • tahini: 1/4 cup
- • lemon juice: 2 tablespoons
- • garlic clove: 1, minced
- • water: 2-3 tablespoons (to thin dressing as needed)
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 In a large bowl, combine sunchokes and chickpeas with olive oil, smoked paprika, cumin, sea salt, and black pepper. Toss until evenly coated.
- 3 Spread the mixture in a single layer on a baking sheet. Roast in the preheated oven for 25 minutes, stirring halfway through, until sunchokes are tender and chickpeas are crispy.
- 4 While the sunchokes and chickpeas are roasting, prepare the dressing by whisking together tahini, lemon juice, minced garlic, and water in a small bowl until smooth. Adjust the consistency with more water if needed.
- 5 In a large salad bowl, combine the roasted sunchokes and chickpeas with red bell pepper, purple cabbage, carrot, cherry tomatoes, and baby spinach.
- 6 Drizzle the lemon-tahini dressing over the salad and toss gently to combine, ensuring all ingredients are well coated.
- 7 Serve the salad immediately, or let it chill in the refrigerator for 10 minutes to allow flavors to meld.
Serving Suggestions
- • This vibrant salad can be enjoyed as a standalone meal or served alongside grilled fish for added protein. Pair it with a refreshing sparkling water infused with cucumber slices and mint leaves to enhance the meal's refreshing qualities. For an extra layer of texture, sprinkle some pumpkin seeds or toasted pine nuts just before serving. If you're hosting a dinner party, present this salad in a large, flat platter to showcase its colorful components, inviting guests to appreciate both its beauty and flavor. A side of whole grain sourdough bread would complement the salad's richness, providing a satisfying crunch and added fiber.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. To maintain the crispness of the vegetables, keep the dressing separate until you're ready to enjoy the salad again. If the salad seems dry after refrigeration, a quick drizzle of olive oil or a splash of lemon juice can revive its freshness.
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