In a large mixing bowl, combine the baby spinach, diced cucumber, cubed beets, and halved cherry tomatoes.
Add the drained and rinsed chickpeas to the bowl and gently toss to mix the ingredients evenly.
In a small bowl, whisk together the tahini, a pinch of salt, black pepper, and a splash of water until smooth and creamy.
Drizzle the tahini dressing over the salad and gently toss once more to ensure everything is well coated with the dressing.
Garnish the salad with chopped fresh mint and serve immediately alongside lemon wedges for an extra zing, if preferred.
