SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS

Spiced Chickpea Salad With Tahini and Pita Chips image

Number Of Ingredients 16

2 cans 15 oz chickpeas, well drained
1 cup extra-virgin olive oil
2 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/3 cup tahini
1 piece lemon
1 clove garlic
1 bunch kale
1/2 bunch rainbow chard
1 bunch spinach
3 cups pita chips
1 handful Roughly chopped flat-leaf parsley
1 handful roughly chopped mint
2 pieces small cucumber peeled and thinly sliced

Steps:

Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside
Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.