Roasted Lemony Chickpea Salad

Need a new summer salad idea?

🤍Heat your oven to 450 degrees.

🤍Line a sheet pan with foil.

🤍Drain and rinse one can of organic chickpeas (garbanzo beans)

🤍While in the strainer, toss in extra virgin olive oil, one minced garlic clove, and a pinch of kosher salt and black pepper

🤍Spread them on the pan, add some strips of lemon peel and bake for 15 minutes

🤍Remove the pan from the oven, gently shake the tray to move the chickpeas around, and cook another 8-10 minutes

🤍Remove from heat and toss over 2 cups of arugula

For the dressing, whisk together:

🤍2 TBSP roasted garlic tahini or 2 TBSP plain tahini with 1 piece of smashed roasted garlic

🤍Juice of 1/2 lemon

🤍1/4 tsp salt

🤍1 TBSP apple cider vinegar

🤍Once combined whisk in 2-3 TBSP cold water, one at a time, until the tahini thins out and is easy to pour