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Thursday, June 22, 2017

Crispy Spiced Chickpeas Salad With Tahini Dressing



                                                                 Deb Lindsey for The Washington Post


This salad gets its inspiration from the elements that fill a falafel sandwich, with warm, crunchy, cumin-spiced chickpeas, crisp lettuce, cucumber, tomato and red onion in a lemon-tahini dressing.
Enjoy it as a starter or as part of a mezze spread, or double the portion and have it as a main course with some warm pita.




Tested size: 6 servings
Ingredients
  • For the dressing
  • 3 tablespoons tahini, well stirred
  • 3 tablespoons water
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • For the salad
  • 2 hearts of romaine lettuce, shredded (about 7 cups)
  • 1/2 English cucumber, quartered and sliced
  • 1 cup halved grape tomatoes
  • 1/4 cup thinly sliced red onion
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Pinch ground cayenne pepper
  • 1/4 teaspoon salt
  • One 15-ounce can no-salt-added chickpeas
  • 2 tablespoons olive oil
     
    Directions
    For the dressing. Whisk the tahini, water and lemon juice together in a medium bowl, until creamy and well blended. Stir in the parsley, salt and black pepper.
    For the salad: Toss the lettuce, cucumber, tomatoes and red onion together in a large bowl.
    Combine the cumin, coriander, cayenne pepper and salt in a small bowl.
    Drain and rinse the chickpeas, then dry them as thoroughly as possible by placing them on top of a paper towel in a bowl and patting them dry with an additional paper towel. Remove and discard any skins that fall off, but don’t worry about getting them all.
    Heat the oil in a medium skillet over medium-high heat. Add the chickpeas and cook for 8 to 10 minutes, shaking or stirring occasionally until they have crisped and become lightly browned. Stir in the spice mixture and toss to coat, then transfer the chickpeas to a plate.
    Add the dressing to the salad and toss to incorporate, then toss in the chickpeas and serve.
     

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