PREP TIME: 20 mins
COOK TIME: 5 mins
TOTAL TIME: 25 mins
COURSE: Dinner, Lunch
CALORIES: 781 kcal
1 zucchini sliced into 1/2 cm discs
extra-virgin olive oil for brushing
2 tablespoons unhulled tahini
1/2 lemon juiced
1 small clove garlic
1 pinch sea salt and black pepper
230 g cooked chickpeas or one tin
2 large handfuls of baby spinach leaves
1/2 avocado diced
1 small handful of almonds soaked in water overnight
Lightly brush the zucchini slices with olive oil and grill on a pan for a couple of minutes on each side. Set aside.
Combine tahini, lemon juice and grated garlic in a small bowl. Add enough water to form a smooth, runny dressing, then season with a pinch of salt and pepper.
Place the chickpeas in a bowl and coat them with the tahini dressing.
Add the baby spinach leaves, top with diced avocado and the zucchini slices.
Stir well to combine.
Sprinkle with soaked almonds (or seeds of choice).