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vegan chopped salad with spiced chickpeas

Vegan Chopped Salad with Spiced Chickpeas

There's nothing more refreshing that a crisp, cool salad on a hot summer day!
Course Main Course, Salad
Cuisine American
Keyword chickpeas, vegan salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 Servings
Calories 138kcal
Author Alyssa Rimmer


  • for the dressing:
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove minced (or grated)
  • 1 - 2 tablespoons finely chopped tarragon
  • Pinch of salt
  • for the salad:
  • 2 romaine hearts chopped
  • 1 medium cucumber peeled and chopped into bite-sized pieces
  • 1 pint grape tomatoes halved
  • 1/3 cup chopped pitted kalamata olives
  • 1/2 cup thinly sliced red onion
  • 1 batch spiced chickpeas + quinoa


  • For the dressing, in a small bowl, whisk together the tahini, lemon juice and 2 tablespoons of water. Whisk in garlic, tarragon and salt.
  • For the salad, in a large bowl, toss together the romaine, cucumber, tomatoes, olives and onion. Add dressing and toss to coat.
  • Serve into bowls and top with warm spiced chickpeas.


Recipe from Eating in the Middle by Andie Mitchell


Calories: 138kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 266mg | Potassium: 655mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6080IU | Vitamin C: 26.8mg | Calcium: 87mg | Iron: 2.1mg