Simple Homemade Crispy Chickpea and Spinach Salad with Lemon Tahini Dressing

Ingredients

• •1 can (15 ounces) chickpeas, drained and rinsed
• •1 tablespoon olive oil
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon garlic powder
• •1/4 teaspoon ground cumin
• •1/4 teaspoon salt
• •4 cups fresh baby spinach
• •1/2 cup cherry tomatoes, halved
• •1/4 red onion, thinly sliced
• •1/4 cup crumbled feta cheese (optional)
• •2 tablespoons tahini
• •2 tablespoons fresh lemon juice
• •1 tablespoon maple syrup or honey
• •1 small clove garlic, minced
• •2-3 tablespoons water (to thin the dressing)

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a small mixing bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, ground cumin, and salt.

3. 3

   Spread the seasoned chickpeas evenly on the prepared baking sheet and roast in the oven for 10-12 minutes, stirring halfway through, until crispy.

4. 4

   While the chickpeas are roasting, prepare the dressing by whisking together tahini, lemon juice, maple syrup or honey, minced garlic, and water in a small bowl until smooth. Adjust the consistency with more water if needed.

5. 5

   Assemble the salad by placing the spinach, cherry tomatoes, red onion, and feta cheese (if using) in a large salad bowl.

6. 6

   Add the roasted chickpeas on top and drizzle with the lemon tahini dressing.

7. 7

   Toss gently to combine and serve immediately.