roasted chickpeas

• 1 15 ounce can chickpeas, drained, dried well and loose skins removed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 heaping teaspoon ground coriander
• 1/2 heaping teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground black pepper

For the bowl

• 1 medium cucumber thinly slices
• 1/2 cup cherry tomatoes halved
• 4 cups chopped romaine lettuce
• 2 cups cooked quinoa

lemon tahini dressing

• 1/4 cup Tahini
• 3 tablespoon fresh squeezed lemon juice
• 1 tablespoon rice vinegar
• 1 –2 tablespoons non-dairy milk for thinning as needed
• 1 teaspoon minced garlic 
• 1/2 teaspoon fine sea salt to taste