Regular readers of this blog will have full knowledge of my long-standing love affair with my preferred legume of choice; none other but the almighty chickpea, of course.
I’ll eat chickpeas pretty much any way you can spin them – in hummus form, as a scramble, in flatbread, or even as a stuffing. The list goes on far beyond what would be considered normal by any stretch of the imagination.
I’ve also been known to travel with a jar of chickpeas in my handbag, and have no qualms adding them to salads at restaurants who seem to have missed the memo on plant-based protein. Yeah, I’m that girl.
So imagine my surprise when I realised I couldn’t remember the last time I’d had my so called BBF (best bean forever, obviously). Sadness, confusion and shame ensued.
I headed to the kitchen in an attempt to right my wrongs and came up with a delightfully simple dish. It was then that I decided that while chickpeas are a great addition, they’re equally deserving of a center-stage spot – especially when they’re dressed in nothing but some fresh herbs and a zesty tahini dressing.
- 3 cups cooked chickpeas (2 cans chickpeas, drained and rinsed)
- ¼ cup fresh mint, finely chopped
- 1 tbsp fresh parsley
- 1 spring onion, finely chopped
- 3 tbsp tahini
- 1½ tbsp lemon juice
- 1 tbsp apple cider vinegar
- 2-3 tbsp water
- 1 tbsp Bragg's liquid Aminos (tamari or soy sauce will also work)
- Freshly ground black pepper to taste
- Combine dressing ingredients together in a small bowl and whisk until well combined, adding in water 1 tbsp at a time until desired consistency is achieved.Taste for seasonings and adjust.
- In a large bowl add chickpeas, fresh herbs, spring onion and mix in dressing until well coated.
Something about lemon, mint and tahini just…works, doesn’t it?
Here are some ways you could change it up, if you feel so inclined:
- Hate mint? Sub cilantro, parsley or dill! It will have a drastically different flavour profile (particularly if you opt for dill) but I have yet to meet a fresh herb that wouldn’t work swimmingly with a tart tahini dressing.
- Add a dash of sweetness and colour with some pomegranate arils.
- Serve with a complete protein like quinoa or millet for a nutrient-dense and filling power lunch.
My favourite way to have this salad is mixed in with some plain cooked quinoa, on top of some crunchy greens like shredded romaine lettuce and topped with avocado chunks. It also works great solo, as a snack or side dish (as exemplified above alongside my Millet Mercimek Koftesi, FYI.)
However you have it, I promise you it is refreshingly tart, creamy, and filling to boot. I hope you make it soon.
(Ps. I am officially back to my regular posting schedule of Sunday/Wednesday – apologies again for the brief interruption last week.)