Spiced Chickpea Salad with Tahini and Pita Crunch
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This chickpea salad started as a riff on a simple Middle Eastern garbanzo bean salad — herb-forward and dressed with plenty of lemon. I was going for more depth, so I briefly warmed some falafel spices in olive oil and mixed a tangy tahini dressing that clings to every chickpea. The final touch: Crushed pita chips on top for the unexpected crunch.
Canned chickpeas work perfectly here, but if you have a batch of homemade cooked chickpeas on hand, you’ll notice the difference.
My falafel-inspired method for the best spiced chickpea salad
- The spice blend: Ground cumin, coriander, and cayenne are the trio that defines falafel flavor — I also use turmeric, which adds a deep gold color to the dressing.
- Cooked onion and garlic as a base: This quick step softens their raw bite and becomes the base of the dressing — no separate sauce, no extra bowl.
- Pita chips: Add them just before serving to add crunch that will last without getting soggy.
The ingredients that carry the flavor
- Spices: The spice trio — cumin, coriander, cayenne — is the falafel flavor backbone. Turmeric is what I would call the outlier. It contributes almost nothing in the way of taste, but turns the dressing a warm yellow that I find so appetizing.
- Tahini: Look for a tahini that has a nutty, slightly bitter flavor and pours easily — not one that’s thick and separated straight in the jar. I always give my tahini containers a thorough shake before measuring.
- Pita chips: Soft pita bread is a classic accompaniment for Mediterranean salads with chickpeas, as well as hummus, so I thought it would be fun to mix in pita chips to add crunch to the salad. Any sturdy store-bought brand works — you want something with enough thickness to hold up against the dressing. If you have stale pita bread sitting around, the homemade version in the recipe notes is worth the ten minutes.
One pan, then a big salad bowl
1. Soften the onion and garlic in olive oil, then stir in the spices — they’ll bloom in the oil and turn deeply fragrant within about 30 seconds. 2. Off the heat, stir in the lemon juice and tahini — these pan drippings, spiced oil, and tahini are the dressing.
3. Put chickpeas, tomatoes, herbs, green onions, and chopped jalapeno in a large bowl. Add the tahini dressing and toss together. 4. Scatter the pita chips and feta over the top just before serving — the chips stay crisp.
This isn’t my only chickpea salad: Check out my roasted cauliflower salad with crispy chickpeas and orzo salad with chickpeas and asparagus to round out your meal plan.
Spiced Chickpea Salad with Tahini and Pita Crunch
Ingredients
- 2 tablespoons (30 ml) extra virgin olive oil
- ½ cup chopped red onion
- 2 cloves finely chopped garlic
- Kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼-½ teaspoon cayenne pepper, or crushed red pepper, to taste
- 2 tablespoons (45 ml) fresh lemon juice, plus more to taste
- 2 tablespoons (30 g) tahini paste
- 1 15-ounce can drained chickpeas, or 1½ cups cooked chickpeas
- 1 cup halved cherry or grape tomatoes
- 3 chopped green onions
- 1 seeded and finely chopped jalapeno pepper
- ¼ cup chopped fresh cilantro, or parsley, or a mixture of the two
Garnishes
- 1 cup crumbled pita chips
- ½ cup feta cheese, crumbled
Instructions
- Put 2 tablespoons extra virgin olive oil in a small skillet over medium heat. Add ½ cup chopped red onion, 2 cloves finely chopped garlic, and a large pinch of salt. Cook 5 minutes, stirring occasionally, until softened. Stir in ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon ground turmeric, and ¼-½ teaspoon cayenne pepper. Cook 30 seconds more to "bloom" the spice in the oil.
- Take the pan off the heat. Add 2 tablespoons fresh lemon juice and 2 tablespoons tahini paste. Stir until blended to the consistency of pancake batter. If your tahini paste has a thicker consistency, you can drizzle a teaspoon or two of water to lighten it.
- Put 1 15-ounce can drained chickpeas, 1 cup halved cherry or grape tomatoes, 3 chopped green onions, 1 seeded and finely chopped jalapeno pepper, and ¼ cup chopped fresh cilantro in a salad bowl or mixing bowl. Scrape the tahini mixture out of the skillet onto the salad. Toss everything together.
- Sprinkle 1 cup crumbled pita chips and ½ cup feta cheese over the salad. Toss gently and serve.
Karen’s Notes and Tips
- Add-ins: Personalize your salad by adding 1/2 cup of chopped cucumber and a few handfuls of baby greens such as spinach or arugula.
- Keep the salad in the refrigerator 3-4 days. You may want to leave the chips out until serving so they don’t become soggy.
- Homemade pita chips: Slice pita breads into triangle shapes. Toss with enough olive oil to coat and arrange in a layer on a baking sheet. Bake at 400F until golden and crisp, 5-7 minutes.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
Professionally trained cook, cookbook author, and the person behind every recipe here. I cook the way I was trained: Start with good ingredients, understand why they work, and don’t apologize for the salt. These are the recipes I actually make, for the people I love. Read more about me here.
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this was so good and easy i definitely will be making it all the time! (oh and i used halloumi instead of feta!
Ooooooh – I love halloumi!