SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS
Steps:
- Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
- Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
- Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside
- Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
- When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.
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Marcia Robinson
[email protected]I'm not a big fan of tahini, but I thought the dressing was delicious.
Ishaq Ishaq
[email protected]I'm allergic to nuts and I'm glad this salad doesn't have any.
Prabesh Bista
[email protected]This salad is a great way to cool off on a hot summer day.
Ahmed Khan
[email protected]I'm on a diet and this salad is a great low-calorie option.
Nazir Ahmad
[email protected]This salad is a great way to get your daily dose of fiber.
Sapana Sunuwar
[email protected]I'm a vegetarian and this salad is a great source of protein.
Oliver Fish
[email protected]I'm new to cooking and this salad was easy to make.
Siam Vai
[email protected]This salad is a great way to use up leftover pita bread.
Anzila Aeman
[email protected]I made this salad for a picnic and it was perfect.
Asrafuzzaman Nabil
[email protected]I used a store-bought tahini dressing and it was still delicious.
Forhad Mridha
[email protected]This salad is a great way to get your kids to eat their vegetables.
Ben Te Hiini
[email protected]I'm not a big fan of chickpeas, but I loved this salad.
Bidhan Shill
[email protected]This salad is a great make-ahead lunch or dinner.
Selwyn Sahu
[email protected]I added some chopped cucumber and tomatoes to my salad and it was even better.
Skyla Collier
[email protected]This salad is a great way to use up leftover chickpeas.
M Masood Tiwana
[email protected]I love the creamy tahini dressing and the crunchy pita chips.
Mk Nayem
[email protected]This salad is so easy to make and it's packed with flavor.
John Adriaanse
[email protected]I've made this salad several times now and it's always a crowd-pleaser.
Md Ataur
[email protected]This salad was a hit at my last potluck! Everyone loved the combination of flavors and textures.