No-Cook Sheet Pan Moroccan Chickpea Crumble with Zesty Umami Crunch
This vibrant, no-cook dish features spiced chickpeas, crunchy vegetables, and a zesty umami dressing, all tossed together on a sheet pan for a quick, healthy meal. It's perfect for busy weeknights, offering a satisfying crunch and bold Moroccan-inspired flavors without any heat.
Ingredients
Ingredients
- 1 can chickpeas 15 oz can, drained and rinsed
- 1 cup cucumber diced into 1/2-inch cubes
- 1 cup red bell pepper diced into 1/2-inch pieces
- 1/2 cup red onion finely chopped
- 1/4 cup fresh parsley chopped, for garnish
- 3 tbsp extra virgin olive oil divided
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp tahini for creaminess
- 1 tsp ground cumin Moroccan spice
- 1 tsp ground coriander Moroccan spice
- 1/2 tsp smoked paprika for umami depth
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
Notes
Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The vegetables may release some liquid, so drain slightly before serving again. Make-Ahead: Prepare the dressing and chop the vegetables up to 1 day in advance; combine just before serving to maintain maximum crunch. Substitutions: For a different protein, swap chickpeas for white beans or lentils. If tahini is unavailable, use 1 tablespoon of Greek yogurt for creaminess. Serving Suggestions: Serve over a bed of mixed greens, with warm pita bread, or as a filling for lettuce wraps. This dish is naturally vegan and gluten-free.