Chickpea And Spinach Salad With Tahini Dressing

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   1. To make the vinaigrette: In the bowl of a mini food processor, add the lemon juice, white wine vinegar, tahini paste, honey, garlic, salt and pepper. Add a little olive oil at a time, turning on the processor between each addition. (If using a blender just stream the olive oil through hole in the lid while the blender is running). When nicely blended, set aside.

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   2. In a small bowl combine the chickpeas, flat leaf parsley, scallions and half of the vinaigrette. This can be done in advance and kept refrigerated until you're ready to assemble your salad.

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   3. Toss the spinach with the remaining vinaigrette. Line a platter with the spinach, pile the chickpeas in the center of the platter, and place the tomato wedges in an attractive manner around the outside of the platter.

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   Note: This dressing can be made without a food processor or blender. Just crush the garlic into a paste and add it to a medium bowl with all of the ingredients for the dressing except the olive oil. Slowly stream the oil into the bowl with the other ingredients while vigorously whisking.

* Per serving · 4 servings · Values may vary.