Ingredients
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140 g cooked chicken breast, sliced
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90 g (~½ cup) chickpeas
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50 g (~2 cups) baby spinach
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80 g cucumber, diced
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80 g cherry tomatoes, halved
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1 tbsp (15 g) tahini
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Juice of ½ lemon (~25 g)
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A few grinds of black pepper
Method
- Whisk the tahini with the lemon juice and a splash of water until pourable.
- Arrange the spinach, chickpeas, cucumber and cherry tomatoes in a bowl.
- Top with the sliced chicken.
- Drizzle with the tahini dressing and season with black pepper.
