Folate-Rich Roasted Vegetable and Chickpea Salad

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Pat the rinsed chickpeas thoroughly dry with a clean kitchen towel or paper towels to ensure they roast properly.

On the prepared baking sheet, toss the chickpeas and asparagus pieces with 1.5 tablespoons of olive oil, ground cumin, garlic powder, and a pinch of salt.

Spread the vegetables into a single layer and roast in the preheated oven for 20 minutes, or until the asparagus is tender-crisp and the chickpeas are slightly golden and nutty.

While the vegetables are roasting, prepare the dressing in a small bowl. Whisk together the remaining 1.5 tablespoons of olive oil, freshly squeezed lemon juice, tahini, salt, and black pepper until smooth.

In a large salad bowl, create a base with the fresh baby spinach.

Add the warm roasted asparagus and chickpeas directly on top of the spinach so the greens wilt slightly.

Drizzle the lemon-tahini dressing evenly over the salad and toss gently to combine.

Garnish with toasted pumpkin seeds for added crunch and serve immediately.