Crispy Chickpea salad with Tahini yogurt dressing

ingredients:
For the chickpeas:
1 can of chick peas
Olive oil
Cumin
Coriander
Paprika
Salt and Pepper

For the salad:
Greens for the amount of people you are serving. roughly 1-2 cups per person,
In the photo is a combination of chopped spinach and arugula. Baby kale or a chiffonade of curly or lanciato would also be great options.
1 Persian cucumber per person (or a 1/3 of a regular cucumber peeled and de-seeded) sliced thinly into rounds
1/2 a red onion slice very thin into moons
1 bunch of baby radishes halved and sliced thin (I roughly add 2-3 radishes per person)
a handful of mint (chopped)
a handful of flat parsley (chopped)
1 lemon cut into wedges for serving
store bought lentil or chickpea chips or pita chips if you tolerate gluten

For the dressing:
the juice of 1 lemon
1/2 cup of yogurt (either coconut yogurt or full fat Greece style yogurt)
3 Tbls of tahini
salt and pepper to taste
adjust promotions to taste and for the amount of people you are serving)

To make:

1. preheat the oven to 400F/220C degrees
2. drain and rinse the chickpeas, pat dry with a kitchen towel
3. spread onto a rimmed baking sheet in a single layer
4. give a healthy dose of olive oil to the chickpeas, coating them evenly and so that there is a little extra oil run off that you can use later for the dressing
5. dust the oily chickpeas with coriander, cumin, and paprika, turn them and then add a little more of the cumin and coriander. Season with salt and pepper
6. place the chickpeas in the oven and roast for 30-40mins, checking on them periodically as they can go from crispy to burned real fast
7. if you are using adult kale leaves, I find it nice to add them to the chickpeas once they are done roasting, turning the leaves in the hot oil will wilt them and makes for nice “warm salad”, however if you are using softer greens like spinach, arugula or baby kale, just set the chick peas aside to cool once they are finished
8. while the chickpeas are roasting chop the herbs and slice the radish, cucumber and onion
9. to make the dressing, juice your lemon, add the yogurt and whisk to combine, this will thin the yogurt, add tahini, string it in one Tbls at a time until the yogurt thickens again and has a light color to it
10. to plate the salad: throw a dollop of yogurt dressing down on the plate, schmear creatively if you wish, layer on the greens and chickpeas in their oil, adding the radishes, cucumbers, and onions, garnish with a generous amount of chopped herbs and some crumbled chips and serve with a lemon wedge.