Spiced Chickpea and Spinach Salad with Lemon Tahini Dressing

Shopping list

• 400 g Chickpeas (tinned, drained) — rinsed and patted dry

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• 150 g Baby spinach

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• 1 piece Red onion — thinly sliced

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• 3 tbsp Olive oil — divided

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• 1 tsp Ground cumin

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• 0.5 tsp Ground coriander

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• 3 tbsp Tahini

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• 1 piece Lemon — juice only

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• 1 clove Garlic clove — minced

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• 2 tbsp Water — to thin dressing

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Step by step

1. 1

   Preheat the oven to 200 °C (fan 180 °C).

2. 2

   Toss dried chickpeas with 2 tablespoons olive oil, cumin and ground coriander, spread on a lined baking tray and roast for 20– 25 minutes, shaking halfway, until golden and crisp.

3. 3

   While chickpeas roast, whisk together tahini, lemon juice, garlic, remaining 1 tablespoon olive oil and water until smooth; adjust water to reach drizzling consistency.

4. 4

   Heat a large frying pan over medium heat, add red onion and sauté for 2– 3 minutes until just softened.

5. 5

   Add spinach in handfuls, stirring until just wilted (about 1 minute).

6. 6

   Tip chickpeas into the pan, toss gently with spinach and onion, remove from heat.

7. 7

   Transfer to a serving bowl, drizzle over tahini dressing and toss lightly before serving warm or at room temperature.