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Parve
Easy
40 Minutes
Diets 
This salad is simple — designed to let the chickpeas shine — but it’s also great with other add-ins like roasted sweet potato, avocado, or my choice: all of the above plus sliced chicken cutlets.
This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5776. Click here to see the entire collection!
6 ounces (170 grams) romaine lettuce, thinly sliced
1/2 cup cherry tomatoes, halved
2 Persian cucumbers, halved and thinly sliced
1 red onion, thinly sliced
1 14-ounce (400-gram) can Glicks Chickpeas, drained and rinsed
1/4 cup Haddar Tahini
1 tablespoon mixed sesame seeds, such as Pereg
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons olive oil
1/2 cup Gefen Mayo
1/2 packet ranch seasoning, such as Lipton
1 tablespoon water
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking dish with Gefen Parchment Paper.
Mix chickpeas, tahini, sesame seeds, garlic powder, paprika, onion powder, salt, and pepper and spread onto the prepared baking dish. Drizzle with oil. Bake for 20 minutes.
Place lettuce, tomatoes, cucumbers, and onion in a bowl. Combine dressing ingredients and toss with salad. Top with crispy chickpeas and serve.
Photography and Styling by Chay Berger
This recipe is from the Mishpacha Family Table Rosh Hashanah Supplement: Tastes of Tishrei 5786. Click here to see the entire collection!
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Can I refrigerate the chickpeas?
I would not refrigerate them if you are looking to maintain their crispiness!
I am wondering how to keep the chickpeas crispy if I am making it before yomtov and serving it a day or two later?
When I crisp up chickpeas they usually stay crispy, if you find that they’re no longer crispy I would try to re-crisp them up in the oven/hot plate before serving