🥙 Roasted Chickpea Bowl with Tahini

Ingredients

• 🫘400 g tinned chickpeas, cooked
• 🥬80 g baby spinach
• 🫙3 tbsp tahini
• 🍋1 (juiced) lemon
• 🌿1 tsp ground cumin
• 🌶️1 tsp smoked paprika
• 🫒2 tsp olive oil

• Recipes with baby spinach
• Recipes with lemon

Method, step by step

1. Drain the chickpeas, pat them dry with a kitchen roll, and toss them with the oil, cumin, and smoked paprika.
2. Cook in the air fryer at 200°C for 12 minutes, shaking halfway, until crispy.
3. Whisk the tahini with the lemon juice and 2 tablespoons of water until you have a pourable sauce.
4. Put the spinach in the bottom of the bowl, add the crispy chickpeas, and drizzle with the tahini sauce.
5. Serve immediately.