This is a New York Times recipe we adapted for van life. The contrast between warm chickpeas and chilled raw vegetables is wonderful. Fresh mint and lemon juice are the key ingredients, so don’t leave them out!

Serves 2

Ingredients:

• 2 Tbs olive oil
• 1 can chickpeas, drained and rinsed
• 8 oz. fresh spinach
• 1 tsp cumin
• 1 tsp coriander
• Salt and pepper to taste
• 1 small English cucumber, sliced
• 3 large radishes, sliced
• 5 sprigs mint, leaves removed and thinly sliced
• Lemon wedges

For the lemon tahini sauce:

• Juice and zest of ½ lemon
• 1 clove garlic, minced
• ¼ cup tahini
• Warm water
• 1 tsp maple syrup or to taste
• Salt and pepper to taste

Preparation:

In a large sauté pan, cook chickpeas in olive oil with cumin and coriander, until chickpeas are golden. Turn off heat, add spinach, toss with the chickpeas, and cover to let the spinach wilt a bit.

To make the tahini sauce, mix the lemon juice, zest, garlic, and tahini in a small bowl. Slowly add warm water a little at a time, mixing until you like the consistency. (We like it thick but you may prefer a thinner dressing.) Now stir in the maple syrup (or other sweetener), salt and pepper, adjusting as desired.

Spoon the chickpea and spinach mixture into salad bowls, top with cucumber and radish slices, and mint. Drizzle with the tahini sauce, and serve with lemon wedges and pita chips.