🥙 Roasted Chickpea Bowl with Tahini

Ingredients

• 🫘14 oz (400 g), about 1 can canned chickpeas, cooked
• 🥬2.8 oz (80 g), about 2 1/2 cups baby spinach
• 🫙3 tbsp tahini
• 🍋1 (juiced) lemon
• 🌿1 tsp ground cumin
• 🌶️1 tsp smoked paprika
• 🫒2 tsp (11 ml) olive oil

• Recipes with baby spinach
• Recipes with lemon

How to make it, step by step

1. Drain the chickpeas, pat them dry with a paper towel, and toss them with the oil, cumin, and smoked paprika.
2. Cook in the air fryer at 400°F (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.