Chickpea Arugula Salad with Creamy Tahini Dressing | My Jewish Learning

Ingredients

• salt and pepper to taste
• 1/2 cup olive oil
• 1/2 cup tahini paste
• 2 Tablespoons apple juice or water
• 1 Tablespoon maple syrup
• 2 bunches (approx. 3/4 lb) arugula or one 5-oz bag baby arugula
• 1 bunch radishes (approx. 3/4 lb)
• 1 small red onion (approx. 1/2 lb)
• 1 pt grape or cherry tomatoes
• 1 head roasted garlic
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 1/2 cup dried chickpeas, soaked for 8 hours, (or one 15-oz can chickpeas
• 4 cups water
• 1 teaspoon cumin seeds