03 Oct Roasted Chickpea Salad with Tahini Dressing

Roasted Chickpea Salad with Tahini Dressing is a perfect fall meal. Fall is in the air. When it starts getting cooler outside, I find myself wanting soups, Starbucks steamers, and warm comfort food. Last night for dinner, I made a yummy butternut squash chili. My 4 year old son asked, “Mom, are you making soup AGAIN?” Oops. Guilty. I guess we have been eating a lot of soup. My son inspired me to create a “soup-less” warm comfort meal. Who says a hearty, fresh, salad can’t be a comfort food? I know it may seem strange, but this really hit the spot. Chickpeas, pecans, and quinoa provide an ample amount of protein that will leaving you feeling full and satisfied. It is served with a vegan, tangy, creamy tahini dressing. Crispy chickpeas, tender squash, and crunchy pecans create a unique and savory salad.

Roasted Chickpea Salad with Tahini Dressing
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 1 small butternut squash, peeled & cut into an ½-inch dice (about 2 cups)
  • 1- 15oz can garbanzo beans, drained and rinsed
  • 1 tbsp. olive oil
  • ½ tsp. curry powder
  • ½ tsp. salt
  • 4 c. spinach
  • 1 c. quinoa
  • 2 c. water
  • ½ c. craisins
  • 4-6 tbsp. pecans
  • ⅓ c. tahini
  • ⅓ c. water
  • ¼ c. lemon juice
  • 2 cloves garlic
  • ½ tsp. cumin
  • ¼ tsp. cayenne
  • ¼ tsp. salt
  1. Preheat oven to 400F degrees.
  2. Peel butternut squash and cut into small cubes. On a baking sheet, toss the butternut squash and chickpeas with olive oil, salt, and curry powder.
  3. Roast for about 30 minutes or until butternut squash is soft and chickpeas are crispy.
  4. While squash and chickpeas are roasting, bring quinoa and water to a boil over medium-high heat. Reduce heat and cook until water is absorbed and quinoa is tender, about 20 minutes.
  5. While quinoa simmers, combine all ingredients for dressing and blend in a high powered blender or food processor. Blend until smooth and desired consistency is reached.
  6. Remove quinoa from heat and transfer to a large bowl and fluff with a fork.
  7. Divide spinach into servings. Top each salad with quinoa, butternut squash/chickpea mixture, craisins, and pecans.
  8. Drizzle with tahini dressing and serve.