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Quinceanera

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Roasted Date and Crispy Chickpea Salad with Orange Tahini Dressing Description Makes 4 side salads or 2 meal-sized salads Ingredients For the crispy chickpea topping: 1 15 oz can chickpeas, rinsed and drained 1/2 cup shelled pistachios 3 pitted and chopped Medjool dates 1/4 cup sesame seeds 1 tablespoon olive oil Zest of 1 orange 1 teaspoon fine grain sea salt For the orange tahini dressing: 1/2 cup tahini Juice of 1 orange 2 cloves of garlic 2 tablespoons apple cider vinegar 1 tablespoon honey 1/4 teaspoon fine grain sea salt 1/2 teaspoon smoked paprika To assemble: 2–3 cups of lettuce or little gem halves 1/4 cup of fresh cilantro, torn 1/4 cup of fresh mint, torn Instructions Pre-heat the oven to 375F and line a baking sheet with parchment paper

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