1 Make the tahini dressing: In a small bowl, whisk tahini with 2 tablespoons of the nice and cozy water, 1 tablespoon of the lemon juice, honey, minced garlic, parsley, salt, and pepper.
Give the dressing a style. Add salt if wanted. If it wants extra acid or tastes barely bitter, add extra lemon juice one teaspoon at a time. If the dressing is simply too thick, add extra water a tablespoon at a time.
Dressing might be made a number of days forward and saved refrigerated. You may have to permit it to heat barely at room temperature (or very briefly within the microwave) to loosen it up earlier than utilizing.
2 Warm the chickpeas: Drain chickpeas and rinse nicely in a colander. Rub the chickpeas gently with a clear, lint-free towel to dry, or allow them to air dry for about 10 minutes. When dry, toss the chickpeas in a mixing bowl with the paprika, cumin, coriander, salt, pepper. Add half tablespoon of the olive oil and blend till well-coated.
Warm a big skillet over medium-high warmth till sizzling sufficient drop of water sizzles on contact. Add the remaining half tablespoon of olive oil and tilt the pan to evenly coat.
Immediately add the chickpeas. Stir continually till they’re warmed by, three to five minute). Turn off warmth, then add garlic and chili (if utilizing), and blend nicely.
Toss with contemporary herbs simply earlier than serving. (The chickpeas are finest if served whereas nonetheless heat, however are additionally good in case you make them forward and serve chilly.)
three Assemble the bowls: Divide the spinach evenly between 4 bowls. Top every bowl with half cup of the brown rice, half cup heat chickpeas, 1 / 4 of the tomatoes, 1 / 4 of the cucumber, and 1 / 4 of the crimson onion. Drizzle with tahini dressing, and high with contemporary mint leaves.