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.

Course: Appetizer, lunch, Salad

Cuisine: Mediterranean

Keyword: chickpea recipe, chickpea salad, mediterranean chickpea salad

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!