Disassembled Falafel Salad

Ingredients:

• 1 can 540g canned chickpeas, rinsed and drained
• 1 tbsp. l. dried oregano
• 2 tsp dried thyme
• 1 tsp ground cumin
• 1 teaspoon coarse salt
• 2 tbsp. l. olive oil
• 0.5 cup fresh parsley leaves
• 0.5 cup natural yogurt
• 2 tablespoons lemon juice
• 2 tablespoons tahini paste
• 2 small cloves garlic, minced (about 1.5 tsp)
• 4 cups shredded romaine lettuce (1 head)
• 1 large tomato, diced
• 1 medium cucumber, seeded and diced
• 1 tbsp. toasted white sesame seeds
• Hot sauce, for serving (optional)

Preparation:

1. Preheat oven to 190°C. Line a baking sheet with parchment paper.
   
   In a large bowl, combine the oregano, thyme, and cumin with 0.5 teaspoon of salt. Add the chickpeas, then the olive oil, and toss until evenly coated. Place the chickpeas on a baking sheet and roast for 20 minutes.
2. Add the parsley leaves to the bowl where the chickpeas were. Gently toss them to coat them with the remaining oil and spices.
3. While the chickpeas are baking, in a medium bowl, combine the yogurt, lemon juice, tahini, garlic and the remaining 0.5 teaspoon salt. Cool until ready to serve.
4. Remove the baking sheet from the oven, sprinkle the chickpeas with parsley leaves and bake for another 10 minutes (parsley should not come into contact with parchment paper, otherwise it will most likely burn).
   
   

   Note

   
   Be careful when removing chickpeas from the oven, as they may pop. To prevent this, let them cool slightly before moving them around the baking sheet..
5. Place a layer of shredded lettuce on a large platter, top with tomatoes and cucumbers. Sprinkle crispy chickpeas over the lettuce. Drizzle with yogurt dressing, sprinkle with sesame seeds, and serve with hot sauce (optional).