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Roasted Chickpea & Tomato Vegan Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350
A vibrant and nutritious vegan salad featuring roasted chickpeas and cherry tomatoes, served over a creamy plant-based yoghurt base.

Ingredients

Canned Goods

  • 800 g canned chickpeas, drained and rinsed
  • 400 g cherry tomatoes

Seasonings & Oils

  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.25 tsp garlic powder
  • 0.25 tsp chilli flakes (optional)

Yoghurt Base

  • 200 g unsweetened plant-based yoghurt
  • 1 tbsp lemon juice
  • 0.25 tsp garlic powder
  • Pinch salt

Additional Toppings

  • 1 small red onion, thinly sliced
  • 2 tbsp fresh parsley, chopped
  • to taste black pepper, freshly ground
  • for drizzling extra virgin olive oil
  • for sprinkling chilli flakes (optional)

Instructions 

  • Preheat oven to 200°C. Line a baking tray with parchment.
  • Place chickpeas and cherry tomatoes on tray, toss with olive oil and spices, then roast for 15-20 minutes.
  • Whisk yoghurt, lemon juice, garlic powder, and salt; spread over serving platter.
  • Top with roasted chickpeas, tomatoes, sliced red onion, parsley, and black pepper. Drizzle with olive oil and sprinkle chilli flakes if desired.
  • Serve immediately as a main or side dish.

Notes

For extra flavor, add a squeeze of lemon or a dash of hot sauce.
Calories: 350kcal
Cost: $15
Course: Main
Cuisine: Vegan
Keyword: Chickpeas