Lettuce and Kale Salad with Roasted Chickpeas and Lemon-Tahini Dressing

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a bowl, toss the drained and rinsed chickpeas with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper.

Spread the chickpeas in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until crispy and golden brown. Shake the pan halfway through for even cooking.

While the chickpeas are roasting, prepare the lemon-tahini dressing. In a small bowl, whisk together the tahini, lemon juice, remaining 1 tablespoon of olive oil, minced garlic, and water (start with 2 tablespoons and add more until desired consistency is reached). Season with salt and pepper to taste.

In a large bowl, combine the kale, romaine lettuce, cucumber, cherry tomatoes, and red onion.

Once the chickpeas are roasted, let them cool slightly before adding them to the salad.

Pour the lemon-tahini dressing over the salad and toss gently to combine.

Serve immediately.