Roasted Chickpea and Tahini Spinach Salad

Ingredients

• 300g fresh baby spinach
• 1 cup boiled chickpeas
• 2 tbsp olive oil
• 1 tsp paprika
• 3 tbsp tahini
• Juice of 1 lemon
• 1 clove crushed garlic
• 1 tbsp pomegranate molasses

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Dry the chickpeas with a paper towel and sauté in a pan with olive oil and paprika until crispy.

2. 2

   Whisk tahini, lemon juice, garlic, and pomegranate molasses in a bowl until smooth.

3. 3

   Wash and dry the spinach, then place it in a large bowl.

4. 4

   Let the roasted chickpeas cool slightly and add them over the spinach.

5. 5

   Drizzle the prepared tahini sauce over the salad and serve.

Note. For extra crunch, you can bake the chickpeas in the oven at 200°C for 15 minutes.