Chickpea and Spinach Salad with Tahini Dressing

1. To make the vinaigrette: In the bowl of a mini food processor, add the lemon juice, white wine vinegar, tahini paste, honey, garlic, salt and pepper. Add a little olive oil at a time, turning on the processor between each addition. (If using a blender just stream the olive oil through hole in the lid while the blender is running). When nicely blended, set aside.
2. In a small bowl combine the chickpeas, flat leaf parsley, scallions and half of the vinaigrette. This can be done in advance and kept refrigerated until you’re ready to assemble your salad.
3. Toss the spinach with the remaining vinaigrette. Line a platter with the spinach, pile the chickpeas in the center of the platter, and place the tomato wedges in an attractive manner around the outside of the platter.

Note: This dressing can be made without a food processor or blender. Just crush the garlic into a paste and add it to a medium bowl with all of the ingredients for the dressing except the olive oil. Slowly stream the oil into the bowl with the other ingredients while vigorously whisking.