Chickpea salad with Brussels sprout and tahini dressing

Method

1. Preheat oven to 180°C and line a baking tray with baking paper.  
2. Dry chickpeas with a paper towel and transfer to a bowl. Stir in ground coriander, olive oil, and pepper.  
3. Spread chickpeas in a single layer on the baking paper and transfer to the oven.  
4. Bake for 20 minutes, or until golden brown. Remove from oven and set aside. 

Make the dressing

1. Whisk tahini, garlic, lemon peel, lemon juice and honey, then season with pepper. 
2. If dressing is too thick, add water until desired consistency is achieved.  

Prepare the salad

1. Heat olive oil in a large skillet over medium heat. Stir in Brussels sprouts and season with pepper. Cook 8 minutes, stirring occasionally, or until browned on the edges. 
2. Transfer cooked Brussels sprouts to a large bowl and add the dates and walnuts. Pour about half of the dressing over the salad and gently toss until the mixture is evenly coated.  
3. Add more dressing as needed until desired consistency is reached. 
4. Transfer to a serving dish and spoon the roasted chickpeas on top. Drizzle any remaining dressing on top if desired.