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1 can chickpeas, thoroughly rinsed, drained, and patted dry with paper towels
1 tbsp olive oil
1 tbsp flour
1/4 tsp sea salt
1 tsp ground coriander
1/2 tsp ground cumin
2 tsp nutritional yeast
1/2 bunch collard greens, ribs removed and chopped
2 1/2 tbsp tahini
2-3 tbsp water
1 clove garlic, minced finely
1 tbsp capers, plus 2 tsp brine
2 tsp fresh lemon juice
leaves from 5 sprigs fresh thyme
Heat oven to 400 degrees F. Line a baking sheet with foil.
2. In a medium bowl, combine cumin, coriander, flour, nutritional yeast, and salt together with a fork. Add chickpeas and toss to coat. Add olive oil and coat thoroughly. Spread out on the baking sheet and bake for 15 minutes, turning over once at 10 minutes.
3. In the meantime, prep the collard greens and pat dry with paper towels.
4. In a small bowl, whisk together tahini, water, garlic, capers, fresh thyme leaves, and fresh lemon juice. Adjust seasoning to taste and add freshly ground pepper.
5. Toss the collard greens in half the dressing to coat. To serve, plate the tossed salad, top with chickpeas, and drizzle with remaining dressing.
**These chickpeas are best served hot from the oven!
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