Crispy Chickpea and Avocado Salad with Green Tahini

Crisp oven-roasted chickpeas, ripe avocado, romaine, and cucumber make a filling salad finished with a bright parsley-cilantro tahini dressing.

50 min

4 servings

Ingredients

2 (15-oz) cans chickpeas, drained and rinsed

1 tbsp extra-virgin olive oil

3/4 tsp kosher salt, divided

1 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp freshly ground black pepper

1/3 cup tahini

1 large lemon

1 garlic clove

1/2 cup packed fresh parsley leaves

1/4 cup packed fresh cilantro leaves

1/4 cup cold water

2 romaine hearts

1 English cucumber

2 ripe avocados

Rimmed sheet pan · Clean kitchen towel · Blender · Wide salad bowl

Dry for browning

Water on the chickpea skins slows browning; rub until the surfaces feel matte before adding oil.

Keep the chickpeas crisp

Add the roasted chickpeas at the end and serve soon after dressing the greens.

01. Heat the oven to 425 F with a rack in the center; leave room for one pan of chickpeas.

02. Rinse chickpeas and rub them dry in a towel; remove loose skins and wait until surfaces feel matte.

03. Toss chickpeas with oil, 1/2 tsp salt, cumin, coriander, and pepper; spread without crowding.

04. Roast about 30 minutes, shaking once halfway; look for deep golden patches and crisp edges.

05. Blend tahini, lemon juice, garlic, parsley, cilantro, water, and remaining salt; thin until it pours in a steady ribbon.

06. Wash and dry romaine well, then slice it; halve the cucumber and cut thin half-moons.

07. Slice the ripe avocados just before assembly so the pieces stay broad and intact.

08. Toss romaine and cucumber with only enough dressing for a light, glossy coating.

09. Arrange avocado on the greens, then add hot chickpeas on top to protect their crisp surfaces.

10. Drizzle with more green tahini and pass the rest at the table while the chickpeas remain crisp.