Cumin-Roasted Chickpea Salad with Lemon Tahini Dressing

Simple and yummy, this main dish salad is the perfect combo of plant-based protein, fiber and fats with a healthy dose of greens. The dish is boosted with anti-inflammatory cumin, paprika and tahini to boot. Feel free to add a bit of feta if you tolerate dairy.

FOR THE CHICKPEAS

• 1 can chickpeas (drained, rinsed) or 2 cups cooked chickpeas

• 1 tsp cumin

• 1 tsp paprika

• Sea salt

• 1 tsp extra virgin olive oil

FOR THE SALAD

• 6 cups baby spinach (or kale or arugula)

• 1 watermelon radish, peeled and thinly-sliced

• 1 large carrot, thinly-sliced (you can use a mandoline)

• 1 large cucumber sliced thinly

• 1/2 cup green or black Kalamata olives, pitted, halved

FOR THE DRESSING

• 1/2 cup tahini

• 1 tsp cumin

• 1 clove garlic, minced

• 1/2 teaspoon sea salt

• Juice from 1 lemon

• Pure filtered water

Instructions

1. Preheat oven to 425 degrees.

2. In a small bowl, toss chickpeas with spices and oil.

3. Lay flat on a small baking sheet

4. Bake for 15 minutes.

5. Meanwhile, mix dressing ingredients together in a bowl. Whisk in warm water to desired thickness.

6. Arrange spinach in a large salad bowl surrounded by carrots, radish, olives and cucumber. Top with or add chickpeas when done. Enjoy!