Deconstructed Falafel Salad *

Crunchy Chickpeas:
1 (15 oz) can chickpeas, drained and rinsed
1 Tbsp EVOO
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground turmeric
2 tsp garlic powder
1/4  tsp cayenne pepper
1/2 tsp salt
1/4 tsp black pepper

Tahini Dressing:
2 Tbsp tahini
1 tsp sriracha
1 Tbsp lemon juice
1 garlic clove, minced
2 Tbsp EVOO
1 Tbsp honey
Pinch of salt

Salad:
4 cups mixed greens (or whatever greens you prefer)
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh dill frondscombine
1/4 cup thinly sliced cucumbers
1/4 cup thinly sliced red onion
1 avocado, thinly sliced

Preheat oven to 400.  Line a sheet pan with parchment paper.  Pour chickpeas into large bowl.  Drizzle with EVOO and season with cumin, coriander, turmeric, garlic powder, cayenne, salt and black pepper.  Toss to coat chickpeas evenly in spice mixture.  Transfer chickpeas to prepared sheet pan, spread into an even layer, and bake until lightly brown and crisp, about 25-30 minutes. To make tahini dressing, combine tahini, sriracha, lemon juice, garlic, EVOO, honey and salt. Mix well.  If dressing is too thick, add 1-2 Tbsp warm water until desired consistency.  In a large bowl, combine greens, mint and dill.  Pour desired amount of dressing and toss until greens are well coated.  Divide salad among 3 plates.  Top each plate with chickpeas, cucumbers, onion and avocado.