Tip: Add 1-2 tbsp. water to the salad dressing in Step 4 if necessary until desired consistency.

Prepare Ingredients

• Turn oven on to 425F.
  
• Wash lettuce, cucumber, radishes, lemon and mint.
  
• Slice cucumbers in quarters lengthwise and cut each in half to make 2 inch sticks.
  
• Thinly slice radishes.
  
• Zest lemon and cut in half.
  
• Pick and chop mint leaves.
  
• Rinse and drain chickpeas in a fine mesh sieve.
  
• Remove lettuce leaves from stem. Chop into 1 inch strips.

Roast Carrots + Chickpeas

• Line a baking sheet with foil.
  
• Toss carrots and chickpeas on baking sheet with 2 tbsp. olive oil, garlic, spice blend and salt and pepper to taste.
  
• Place in oven and set a timer for 15 minutes.

Prepare Dukkah

• Heat a large dry skillet over medium-high.
  
• Roughly chop hazelnuts and add to skillet along with seed blend.
  
• Toast for 4–5 minutes, until seeds begin to pop.
  
• Transfer seeds and hazelnuts to a cutting board and chop finely.
  
• When oven timer goes off, sprinkle dukkah and lemon zest to taste over carrots and chickpeas.
  
• Toss to coat with seasonings and return to oven for 10–12 minutes, until tender and crispy.

Prepare Salad

• In a large bowl, whisk together 1 tbsp. olive oil, tahini, dressing base, mint and half of the lemon juice.
  
• Season to taste with salt and pepper.
  
• Just before serving, add cucumbers, radishes, spinach and lettuce to bowl and toss to dress salad.

Finish + Serve

• Divide salad into serving bowls.
  
• Top with carrots and chickpeas.
  
• Spoon any remaining seeds and hazelnuts from the baking sheet over everything as a garnish.
  
• Serve with remaining lemon cut into wedges.
  
• Enjoy!