CHICKPEA SALAD with WHIPPED TAHINI
This chickpea salad with whipped tahini is fresh, bright, and satisfying. Cherry tomatoes and cucumber are tossed with chickpeas, parsley, and lemon, and sumac-marinated onions. Everything is served over a creamy layer of whipped tahini, perfect for scooping up with crusty bread. It’s quick to prepare, full of flavor, and makes a light yet filling meal for two.
Servings: 2
Ingredients
For the salad:
- 1 cup cherry tomatoes quartered
- ½ cucumber seeds removed and diced into cubes
- 2 cups cooked chickpeas
- 1/2 red onion thinly sliced
- 1 tsp sumac
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 tbsp fresh parsley chopped
For the whipped tahini:
- 3 tbsp tahini choose a brand with a runny tahini
- 2 tbsp lemon juice
- 2 –4 tbsp ice water or a few small ice cubes
- Pinch of salt
Instructions
- In a salad bowl combine sliced red onion with sumac, lemon juice, and a pinch of salt. Massage gently and let marinate while you prepare the rest of the salad.
- To make the whipped tahini, mix tahini with lemon juice and salt in a food processor. Add ice water one tablespoon at a time, mixing until the mixture turns pale and creamy. Adjust thickness with more water if needed. It always depends on the type/brand of your tahini.
- Then add the cherry tomatoes, cucumber, chickpeas, olive oil, additional lemon juice to taste, pepper, and fresh parsley to the marinated onions.Toss well.
- Spread the whipped tahini on the base of two plates. Spoon the chickpea salad over the top.
- Finish with extra parsley or a sprinkle of sumac if desired. Serve with crusty bread. Enjoy!