Roasted Chickpea Salad with Pita Chips - Rachael Ray In Season

Roasted Chickpea Salad with Pita Chips

roasted chickpea salad with pita chips
  • 4Servings


Roasted Chickpeas

  • 1 can (15 to 15.5 oz.) chickpeas, rinsed and dried
  • 1 tablespoon olive oil (a fat drizzle)
  • Salt
  • Pepper
  • 1 teaspoon (about 1/3 palmful) ground cumin
  • 1 teaspoon (about 1/3 palmful) ground coriander
  • 1 teaspoon (about 1/3 palmful) turmeric
  • 1 teaspoon (about 1/3 palmful) paprika or smoked sweet paprika
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cayenne or crushed red pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom

Tahini Dressing

  • 1/4 cup tahini
  • 1 lemon, juiced (about 1/4 cup)
  • 3 - 4 tablespoons bottled or filtered water
  • 2 tablespoons EVOO
  • 2 cloves garlic, crushed
  • Salt
  • A small handful fresh dill, coarsely chopped


  • 2 hearts or 1 large head romaine, chopped
  • 2 tomatoes on the vine, seeded and diced
  • 1 cup drained giardiniera (pickled vegetables), chopped
  • 2 fat handfuls pita chips, preferably Stacy's, lightly crushed


Preheat the oven to 425 degrees.

In a medium bowl, toss the chickpeas and olive oil; season with salt, pepper and the spices. On a parchment- or foil-lined baking sheet, spread the chickpeas in a single layer. Roast until crispy, 20 to 25 minutes.

In a food processor, puree the tahini, lemon juice, water, EVOO and garlic. Season the dressing with salt; mix in the dill.

In a large bowl, toss the lettuce, tomatoes, giardiniera, pita chips and the dressing. Spread the salad on a platter or divide among plates or bowls; top with the chickpeas.