INGREDIENTS
1/4 cup
tahini (at room temperature)
1/4 cup
warm water
Juice 1/2 to 1 lemon (1 to 2 tablespoons)
1 tsp
honey, agave, or maple syrup
1 clove
garlic, finely minced
1/4 cup
finely minced parsley
1/4 tsp
salt
1/4 tsp
pepper
1 16 ounce can
chickpeas (or 2 cups homemade chickpeas)
1/2 tbsp
paprika (either sweet or hot)
1/2 tbsp
ground cumin
1 tsp
ground coriander
1/4 tsp
salt
1/4 tsp
pepper
1 tbsp
olive oil, divided
1 clove
garlic, minced
1 tsp
finely minced fresh chili (optional)
1/2 cup
finely chopped fresh herbs (I like the combination of parsley, mint, and cilantro)
6 cups
baby spinach
2 cups
cooked brown rice
1 pint
cherry or grape tomatoes, halved
1
English cucumber, diced
1/4
red onion, finely diced (about 2 tablespoons)
Fresh mint leaves