Baharat Roasted Chickpea Salad

A vibrant, protein-packed salad that brings the flavors of the Mediterranean to your table. Crispy roasted chickpeas coated with Cybele's Harvest Baharat Seasoning provide warmth and spice, while a nutty tahini dressing infused with Dried Mint and brightened with Sumac ties it all together. Perfect as a light lunch, side dish, or part of a mezze spread.

Ingredients

For the Chickpeas

• ✓ 2 cans (15 oz each) chickpeas, drained and rinsed
• ✓ 2 tbsp olive oil
• ✓ 1.5 tbsp Cybele's Harvest Baharat Seasoning
• ✓ 1 tsp salt

For the Salad

• ✓ 4 cups mixed greens (arugula, spinach, or romaine)
• ✓ 1 cup cherry tomatoes, halved
• ✓ 1 small cucumber, diced
• ✓ ½ red onion, chopped
• ✓ ½ cup feta cheese, crumbled (optional)
• ✓ ¼ cup fresh parsley, chopped

For the Dressing

• ✓ 3 tbsp tahini
• ✓ 2 tbsp olive oil
• ✓ 2 tbsp lemon juice
• ✓ 1 garlic clove, finely grated
• ✓ 1 tsp Cybele's Harvest Dried Mint
• ✓ ½ tsp Cybele's Harvest Sumac
• ✓ 1–2 tbsp water (to thin as needed)
• ✓ Salt and pepper to taste

Instructions

1. 1
   Roast the ChickpeasPreheat oven to 400°F (200°C). Toss chickpeas with olive oil, Baharat, and salt. Spread evenly on a baking sheet. Roast 25–30 minutes, shaking halfway through, until golden and crisp.
2. 2
   Make the DressingIn a small bowl, whisk tahini, olive oil, lemon juice, garlic, dried mint, and sumac. Add water gradually until smooth and pourable. Season with salt and pepper.
3. 3
   Assemble the SaladOn a large platter or bowl, layer greens, tomatoes, cucumber, onion, parsley, and feta (if using).
4. 4
   Top and DressScatter roasted chickpeas over the salad. Drizzle generously with the tahini–mint–sumac dressing just before serving. Toss lightly to combine.

Serving Suggestions

• • Warm pita or flatbreads
• • Grilled halloumi or falafel
• • Roasted eggplant or zucchini
• • Mezze platters with hummus and baba ghanoush