Warm Roasted Chickpea and Spinach Salad with Lemon Tahini

Ingredients

• 800 g tinned chickpeas
• 150 g baby spinach
• 250 g cherry tomatoes
• 4 tbsp tahini
• 3 tbsp lemon juice
• 2 tsp smoked paprika
• 3 tbsp olive oil
• 2 cloves garlic

Method

1. 1

   Preheat oven to 200°C. Drain and rinse chickpeas, pat dry, then toss with smoked paprika, 2 tbsp olive oil and a good pinch of salt.

2. 2

   Spread chickpeas on a baking tray and roast for 20 minutes until crispy and golden.

3. 3

   Meanwhile, halve cherry tomatoes and place in a large serving bowl with the baby spinach.

4. 4

   Whisk together tahini, lemon juice, crushed garlic, remaining olive oil and 3 tbsp water to make a pourable dressing. Season well.

5. 5

   Tip the hot roasted chickpeas over the spinach and tomatoes — the heat will gently wilt the spinach.

6. 6

   Drizzle generously with tahini dressing, toss and serve immediately.