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Plate of Falafel-Spiced Chickpea Salad with Tahini-Lemon Vinaigrette and a fork.

Falafel-Spiced Chickpea Salad with Tahini-Lemon Vinaigrette

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  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 15 minutes
  • Yield: 4 Servings 1x
  • Category: Salad
  • Method: Oven
  • Cuisine: Mediterranean


This quick, simple Middle Eastern salad + homemade pita chips brings all the flavor of falafel in a fraction of the time - no deep frying required!



For Pita Chips:

  • 2 pieces pita bread
  • 1-2 tablespoons coconut oil, melted
  • 2-3 teaspoons Barlean's Energy Blend

For Tahini-Lemon Vinaigrette:

For Salad:

  • 1 (15.5-ounce) can chickpeas, rinsed and drained
  • 1 cup grape tomatoes, quartered
  • 1 English cucumber, seeded and chopped
  • 1/2 cup finely chopped red onion
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons fresh parsley, chopped


  1. For Pita Chips: Preheat oven to 400°F. Cut each piece of pita bread in half, then cut each half into 4 triangles. Place pita triangles in a single layer on a baking sheet. Brush each pita with a thin layer of coconut oil and sprinkle with Barlean's Energy Blend. Bake in preheated oven for 8 minutes, until the pita is starting to brown. Set aside and let cool.
  2. For Vinaigrette: In a small bowl, whisk together flax oil, tahini, lemon juice, cumin, coriander, paprika, salt and pepper.
  3. For Salad: In a large bowl, place chickpeas, tomatoes, cucumber, red onion, cilantro and parsley. Pour in half of the vinaigrette and stir well to combine. Add more dressing, if desired.


Makes about 1/2 cup vinaigrette


  • Serving Size:
  • Calories: 370
  • Sugar: 3.3 g
  • Sodium: 565.3 mg
  • Fat: 20.5 g
  • Saturated Fat: 4.6 g
  • Carbohydrates: 39.7 g
  • Fiber: 8.5 g
  • Protein: 10.8 g
  • Cholesterol: 0 mg
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