Warm chickpea and spinach salad with lemon tahini dressing
Crisp spiced chickpeas tossed with wilted spinach, tomatoes and a creamy lemon tahini dressing. A lovely warm lunch.
- Time25 min
- LevelEasy
- Costabout £0.90 a head
Ingredients
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Method
- 1
Heat the oil in a large frying pan over a medium high heat. Add the chickpeas, cumin and paprika and fry for 10 minutes, shaking the pan often, until golden and a little crisp.
10 min - 2
Meanwhile, whisk the tahini, lemon juice, garlic and water in a small bowl until smooth and pourable. Add a splash more water if it is stiff.
- 3
Add the tomatoes and red onion to the chickpea pan and cook for 2 minutes.
2 min - 4
Take the pan off the heat and stir in the spinach so it just wilts in the heat of the pan.
- 5
Spoon onto plates, drizzle with the dressing and scatter over the parsley.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.