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Ingredients Method

Ingredients
  

For the Roasted Chickpeas:
  • 1 can(15 oz) chickpeas, rinsed and drained well
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
For the Salad:
  • 4 cups fresh spinach or mixed greens
  • 1 large cucumber, diced
  • 1 cup cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/4 cup chopped fresh parsley
For the Turmeric Dressing:
  • 3 tbsp tahini
  • 1 tbsp fresh lemon juice
  • 1/2 tsp ground turmeric
  • 1 tbsp pure maple syrup
  • 1-3 tbsp warm water (to thin)
  • 1 small pinch of black pepper (to boost absorption)

Method
 

  1. Roast the Chickpeas: Preheat oven to 400°F (200°C). Thoroughly pat the chickpeas dry with a paper towel. In a bowl, toss chickpeas with 1 tablespoon of olive oil, cumin, smoked paprika, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 15-20 minutes, or until slightly crispy. Let cool slightly.
    Assemble the Salad Base: In a large bowl or directly into four lunch containers, arrange the fresh greens, diced cucumber, tomatoes, red onion, and parsley.
    Make the Dressing: In a small jar or bowl, whisk together the tahini, lemon juice, turmeric, maple syrup, and black pepper. Slowly whisk in 1 tablespoon of warm water at a time until you reach your desired creamy consistency.
    Serve: Divide the roasted chickpeas among the salad bowls. Drizzle generously with the turmeric dressing right before serving.