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Lunch / Dinner

Chicken & Crispy Chickpea Bowls with Tahini-Miso Ranch Dressing

With a homemade tahini-miso ranch dressing, crispy chickpeas, and chicken, this dinner salad recipe is a little more involved for a weeknight dinner but completely worth the effort. The tahini-miso ranch dressing combines classic Japanese and Middle Eastern ingredients into a modernized American favorite, ranch dressing. Miso and tahini add rich, umami flavors to the dressing. Middle Eastern chiles like Aleppo and Urfa biber are optional but highly recommended additions to the crispy chickpeas. Lots of veggies like tomatoes, cucumbers, green onions, and salad greens add a fresh dose of healthy to the salad.


2 servings

Total Time

45 minutes

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Test Kitchen Tip

Za’atar [ZAH-tahr] is an aromatic Middle Eastern spice blend that contains a variety of dried herbs, sesame seeds, and sumac.


Spiced Up Chickpeas

To kick up the spice level in the chickpeas, stir in 1 tsp. each ground Urfa Biber and Aleppo chile peppers when you add the za’atar.


For the dressing, whisk together buttermilk, tahini, miso, mayonnaise, Dijon, lemon juice, garlic, and Worcestershire until smooth; stir in parsley and chives and chill.

For the chickpeas, heat oil and butter in a 10-inch cast-iron skillet over medium-high. Add chickpeas and cook, stirring frequently, until golden brown and beginning to crisp, 910 minutes; season with za’atar, salt, and pepper. Transfer chickpeas to a plate and let cool.

For the salad, heat oil in the same skillet over medium-high. Add chicken and sear until golden brown and cooked through, about 4 minutes per side. Transfer chicken to a plate to cool slightly before slicing.

Divide greens between two bowls; top with cucumber, tomatoes, scallions, feta, chickpeas, and chicken. Drizzle dressing over salads.

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