Watermelon Wedge Salad with Falafel Spiced Chickpeas


Place the chickpeas on top of a towel and rub them dry with another towel. Drizzle the chickpeas with the olive oil and salt. Roast for 35 minutes.

Place the tahini, the remaining salt, the garlic, and the lemon juice in a large food processor. Set the food processor to low and stream in the water. Pour the finished dressing into a bowl and chill

When the chickpeas are done roast, take them out of the oven and transfer them to a large bowl. Add the cumin, cinnamon, cayenne, ground coriander, and a fair amount of fresh ground pepper.

Place a watermelon wedge in the center of a pasta coupe or bowl. Spoon a liberal amount of the tahini dressing on top.

Garnish with a handful of the chickpeas, the tomatoes, dill pickle, pickled turnip, and fresh parsely and dill. Serve immediately with a knife and fork.