Crispy chickpea harvest bowl

Let’s make it.

1. Dry and season

   Heat the oven to 425°F / 220°C. Thoroughly pat the chickpeas dry with a clean towel. Toss with oil, paprika, and salt.

2. Roast until crisp

   Spread on a baking sheet in a single layer. Roast 20–25 minutes, shaking halfway through, until lightly crisp on the outside.

3. Whisk the dressing

   Stir the tahini and lemon juice together, then whisk in water a little at a time. It may thicken before it loosens. Add enough water for a pourable dressing and season to taste.

4. Build your bowls

   Divide the greens, cucumber, and tomatoes between bowls. Add the warm chickpeas and drizzle with dressing just before eating. For a heartier bowl, add cooked rice or quinoa.

Make it your own

Swap tahini for plain yogurt if dairy is suitable; add water only as needed. Use any crunchy vegetables you enjoy.

Refrigerate perishable leftovers promptly. Read our food storage guide.