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Golden Turmeric Tahini Salad with Roasted Chickpeas

You might notice we love crispy chickpeas around here. We always have them on hand to use as protein-rich croutons, or as a quick snack while zooming, chatting, or gathering with friends. Here we’re tossing them in Golden Tahini and piling them onto a salad with quick pickled onions for a super bright and simple weekday meal.

Chef Tip: Pat the chickpeas dry before tossing them with oil and roasting so they get extra crispy.


  • 1 can of chickpeas, drained

  • 1/2 red onion, sliced

  • 5 tsp of Just Date syrup or honey

  • 2 tsp of ACV

  • Pinch of salt

  • Haven’s Kitchen Golden Turmeric Tahini

  • Greens of your choice

  • Half a cucumber, sliced

  • Garnish (optional) parsley, pita chips!



Preheat oven to 400 degrees


Drain your chickpeas, toss with olive oil and salt


Roast them so they are crisped up, but not totally crunchy, about 20 minutes


While the chickpeas are in the oven, make your quick pickle by combining onions with syrup, acv and salt in a little bowl


When chickpeas are finished, squeeze about 1/4 pouch of Golden Turmeric Tahini onto the sheet pan and combine with chickpeas while they are still warm


Grab a bowl, use your greens as a base, add cucumber, pickled onions, and your crunchy Tahini Chickpeas


Feel free to add more tahini, fresh parsley and pita chips!

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