Deconstructed Falafel Salad w/ Kale Microgreens

Ingredients:
1 bundle of spinach, chopped
2 oz kale microgreens
2 cans of garbanzo beans, drained and patted dry
1 tablespoon of ground cumin
1 tablespoon of ground coriander
1/2 english cucumber, julienned
Large handful of small tomatoes, sliced in half
1/2 red onion, sliced thin
1/2 bundle of cilantro, chopped
1/4 bundle of parsley, chopped
1 bundle of mint, chopped
1/3 cup of tahini
Juice of 2 lemons
2 cloves of garlic
Water
Sea or kosher salt and freshly ground black pepper
Olive oil
Pita or lavash chips
Directions:
1. Preheat the oven to 400 degrees with the rack on the highest position. Toss the drained and dried garbanzo beans in the cumin, coriander, a hefty pinch of salt and pinch of freshly ground black pepper. Add a few tablespoons of olive oil and toss to coat. Spread on a large baking sheet and roast for about 30-40 minutes until the beans are crunchy and toasted on the outside. As the garbanzo beans are cooling toss in the cilantro.