2 15-oz cans chickpeas, rinsed and drained
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1-2 tsps extra virgin olive oil
1/4 cup tahini
Juice of 1 lemon
1/4 tsp ground cumin
1 clove garlic, chopped
1 Tbsp plain nonfat Greek yogurt (can omit for vegan)
1/4 cup water
1/2 to 1 cup shredded crisp lettuce, for serving
Sweet paprika, for garnish
Preheat the oven to 400°F.
Spread the chickpeas on a rimmed baking sheet. Sprinkle with salt and pepper, and drizzle the olive oil on top. Shake the pan to distribute the oil among all of the chickpeas. Roast, uncovered, for 20 minutes. Remove the pan and set aside while you make the dressing.
In a blender, combine the tahini, lemon juice, cumin, garlic, yogurt and water. Whiz until smooth. Taste, and add salt and pepper to your liking.
Place the chopped lettuce in a bowl, and top with the roasted chickpeas. Pour on the dressing, just as much as you like. Garnish with a dusting of paprika.
Serve at room temperature or chilled.