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Roasted Date and Crispy Chickpea Salad with Orange Tahini Dressing

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5 from 3 reviews

  • Author: Liz Moody


Makes 4 side salads or 2 meal-sized salads



For the crispy chickpea topping:

  • 1 15 oz can chickpeas, rinsed and drained 
  • 1/2 cup shelled pistachios 
  • 3 pitted and chopped Medjool dates 
  • 1/4 cup sesame seeds
  • 1 tablespoon olive oil 
  • Zest of 1 orange
  • 1 teaspoon fine grain sea salt 

For the orange tahini dressing: 

  • 1/2 cup tahini 
  • Juice of 1 orange 
  • 2 cloves of garlic 
  • 2 tablespoons apple cider vinegar 
  • 1 tablespoon honey 
  • 1/4 teaspoon fine grain sea salt 
  • 1/2 teaspoon smoked paprika 

To assemble: 

  • 23 cups of lettuce or little gem halves 
  • 1/4 cup of fresh cilantro, torn
  • 1/4 cup of fresh mint, torn 


  1. Pre-heat the oven to 375F and line a baking sheet with parchment paper. 
  2. Place the chickpeas on the baking sheet with nothing on them and bake for 25 minutes or until browning at the edges. Then, remove them from the oven. 
  3. Add the pistachios, dates, sesame seeds, olive oil, orange zest, and salt to the chickpeas. Toss to combine until evenly coated. Bake for 2-3 more minutes in the oven or until the sesame seeds are golden. 
  4. Make the orange tahini dressing by combining all of the dressing ingredients in a blender until homogeneous. If you don’t have a blender, just mince the garlic and then whisk it together in a bowl with all other dressing ingredients. 
  5. Assemble your salads by first placing the lettuce or little gem halves, then the fresh herbs, then the dressing, and lastly the date and chickpea mixture. Serve and enjoy!