30-Minute Sheet Pan Crunchy Moroccan Chickpea Salad with Caramelized Harissa Vegetables
A vibrant, texture-packed salad featuring crispy roasted chickpeas and harissa-spiced vegetables served over a bed of fresh greens with a zesty lemon-tahini dressing. This one-pan wonder delivers bold Moroccan flavors in just 30 minutes, perfect for busy weeknights.
Ingredients
Ingredients
- 1 can chickpeas 15 oz, drained, rinsed and patted dry
- 2 tbsp olive oil divided
- 1 tbsp harissa paste or harissa seasoning blend
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 large bell pepper cut into 1-inch pieces
- 1 medium red onion cut into wedges
- 1 cup cherry tomatoes halved
- 4 cups mixed greens arugula, spinach, or spring mix
- 1 large cucumber diced
- 0.25 cup fresh cilantro chopped
- 0.25 cup tahini
- 2 tbsp lemon juice fresh
- 2 tbsp water or more for thinning
- 0.25 tsp salt plus more to taste
- 0.25 tsp black pepper freshly ground
Notes
Storage: Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chickpeas and vegetables in a 400°F oven for 5 minutes to restore crispiness. Make-Ahead: Roast chickpeas and vegetables up to 2 days ahead; store in fridge and re-crisp before serving. The tahini dressing can be made 5 days ahead. Variations: Substitute harissa with smoked paprika for milder heat. Add roasted sweet potatoes or cauliflower for extra vegetables. For added crunch, sprinkle with toasted pumpkin seeds or almonds. Serving Suggestions: Serve warm over quinoa or couscous for a heartier meal. Excellent for meal prep lunches - pack dressing separately.