Best Chickpea Salad With Tahini Dressing Recipes

Spiced Chickpea Salad With Tahini and Pita Chips image

Provided by Julia Moskin

Time 1h

Yield 4 main-course servings

Number Of Ingredients 17

2 (15-ounce) cans chickpeas, well drained, or 4 cups cooked chickpeas
3/4 to 1 cup extra-virgin olive oil
2 garlic cloves, minced
2 teaspoons ground cumin, or 1 teaspoon each ground cumin and ground coriander
1 teaspoon sweet paprika
Salt and pepper
1/3 cup tahini
Freshly squeezed juice of 1 lemon, plus more to taste
1 garlic clove, minced
Warm water, as needed
Olive oil, for cooking
About 10 ounces kale, chard or spinach, well washed and thick stems removed
3 cups store-bought or homemade pita chips (see Tip)
Handful of roughly chopped flat-leaf parsley
Handful of roughly chopped mint
1 large or 2 small cucumbers, peeled and thinly sliced
Lemon, cut into wedges

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.

Chickpea Salad With Tahini Dressing image

Provided by Abby Girl

Categories Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 15

2 cups chickpeas, rinsed and drained
1 1/2 cups green peppers, chopped
1 1/2 cups carrots, chopped
1/2 cup celery, chopped
1/2 cup green onion, chopped
1/3 cup ricotta cheese
3 tablespoons water
2 tablespoons tahini (sesame seed paste)
2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 1/2 tablespoons soy sauce
1 teaspoon garlic, crushed
1/4 teaspoon cumin
1/3 cup cilantro, chopped (or parsley)

Steps:

Salad: In a bowl, combine all salad ingredients.
Dressing: In a food processor, process all dressing ingredients, except cilantro, until smooth.
Combine with salad and cilantro; toss to coat.
To cook dried chickpeas: Cover 2 cups chick-peas in water and bring them to a boil for 3 minutes.
Leave covered for 1 hour, drain water, cover with fresh water and simmer for 20 - 30 minutes or until tender.

Nutrition Facts : Calories 234.1, Fat 11.4, SaturatedFat 2.5, Cholesterol 8.2, Sodium 569.7, Carbohydrate 27.1, Fiber 5.8, Sugar 3, Protein 7.8