1 tsp fresh mint leaves, or more if preferred, chopped
½ tsp dried chili flakes, or more if preferred
salt
pepper
Instructions
Heat up a skillet on medium heat, add 1 tbsp of olive oil, then add the chickpeas. Roast them 10-15 minutes or until golden, tossing them frequently. Just before turning off the heat, season with salt, pepper, and orange zest.
To make the dressing, mix 2 tsp tahini with the juice of one small-medium orange, one tsp at a time, 1½ tsp apple cider, and a pinch of salt. The consistency should be creamy, a little liquidy.
In a medium plate or bowl, add spinach, sliced radishes, quartered cherry tomatoes, and roasted chickpeas. Season with salt to taste.
Dress salad with tahini dressing and sprinkle with fresh mint and dried chili flakes.
Serve as main or as a side dish.
Nutrition Information
Calories: 320 Fat: 13.3 g Saturated fat: 1.7 g Unsaturated fat: 7.8 g Carbohydrates: 10.2 g Sugar: 11 g Sodium: 410 mg Fiber: 12.6 g Protein: 14 g Cholesterol: 0 g
Recipe by DIY BITES at https://diybites.com/spinach-and-radish-salad-with-roasted-chickpeas-and-tahini-dressing/