Salads · Middle Eastern · 30 min
Falafel-Inspired Salad with Crispy Chickpeas & Lemon Tahini Dressing
- 30 min
- 2–6 servings
- 606 kcal / serving
A falafel-inspired salad with crispy chickpeas, fresh vegetables, and a bright lemon-tahini dressing. The mix of crunchy textures and herb lift makes it a satisfying weeknight option.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 mediumcarrot
- ½ small bunchcilantro
- ½English cucumber
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- 1lemon
- ½ bunchradish
- 1 headromaine lettuce
- 1tomato
- carrots
- lemons
- tomatoes
- English cucumbers
From the pantry: black pepper, brown sugar, coriander, ground, cumin, ground, Dijon mustard, extra virgin olive oil, paprika, salt, sesame seeds, tahini
Cookware
baking sheet pan · can opener · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 mediumcarrot
- ½ small bunchcilantro
- ½English cucumber
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- 1lemon
- ½ bunchradish
- 1 headromaine lettuce
- 1tomato
- carrots
- lemons
- tomatoes
- English cucumbers
Pantry & dry goods
- 1 (15 oz) cangarbanzo beans (chickpeas)
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrot | 1 medium | 2 medium | 3 medium |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| English cucumber | ½ | 1 | 1 ½ |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| garlic | 1 clove | 2 cloves | 3 cloves |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| lemon | 1 | 2 | 3 |
| radish | ½ bunch | 1 bunch | 1 ½ bunches |
| romaine lettuce | 1 head | 2 heads | 3 heads |
| tomato | 1 | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and get a baking sheet ready.
- Drain and rinse the chickpeas, pat them dry, and place them in a large bowl.
- Toss the chickpeas with oil, sesame seeds, and the listed spices until evenly coated.
- Spread the seasoned chickpeas in a single layer on the baking sheet and bake, stirring halfway, until they are lightly crisp—about 15 minutes.
- While the chickpeas roast, wash and dry all produce for the salad.
- Grate the carrot and add it to the bowl used for the chickpeas; cut the cucumber and tomato into medium dice and add to the bowl.
- Trim and thinly slice the radishes, then shred the romaine and add to the bowl. Roughly chop the cilantro and parsley, then mix them in with the greens.
- In a small dish, whisk together the minced garlic, lemon juice, tahini, water, Dijon mustard, brown sugar, and the ground spices until smooth.
Two tips
- Prep the veggies earlier in the day and keep the dressing separate until serving for fresher crunch.
- For a different texture, serve the salad with toasted sesame seeds sprinkled on top or alongside a bread option.
Nutrition per serving
- Calories
- 606 kcal
- Protein
- 22 g
- Carbs
- 62 g
- Fat
- 35 g
- Fiber
- 23 g
- Sodium
- 401 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.