Spiced Chickpea Salad With Tahini and Pita Chips

Added za'atar to the chickpeas. Finishing the dish with a squeeze of lemon was key!

INGREDIENTS Yield: 4 main-course servings For the Chickpeas 2 (15-ounce) cans chickpeas, well drained, or 4 cups cooked chickpeas ¾ to 1 cup extra-virgin olive oil 2 garlic cloves, minced 2 teaspoons ground cumin, or 1 teaspoon each ground cumin and ground coriander 1 teaspoon sweet paprika Salt and pepper For the Tahini Sauce ⅓ cup tahini Freshly squeezed juice of 1 lemon, plus more to taste 1garlic clove, minced Warm water, as needed To Finish Olive oil, for cooking About 10 ounces kale, chard or spinach, well washed and thick stems removed 3 cups store-bought or homemade pita chips (see Tip) Handful of roughly chopped flat-leaf parsley Handful of roughly chopped mint 1 large or 2 small cucumbers, peeled and thinly sliced Lemon, cut into wedges PREPARATION Step 1 Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don’t worry: It forms part of the dressing.) Step 2 Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool. Step 3 Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside. Step 4 Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside. Step 5 When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens,

Lunch

Very good, took 5 Tbsp of water to thin my tahini sauce out enough.

Super flavorful, great mix of textures and VERY hearty and filling.