Friday, February 14, 2020

Chickpea-Tahini Salad

Chickpea-Tahini Salad is the recipe selected at Cook The Book Fridays. This very easy and quick salad recipe is from Dorie Greenspan's cookbook, Everyday Dorie.

I've used about less than 2 cups of cooked chickpeas which I had frozen a couple of months ago. Thawed them and refresh in simmering water for a few minutes and they are ready to be used. Time to use up my homemade tahini too.

To make the salad dressing, whisk the tahini with a little warm water until smooth, then stir in lemon zest and lemon juice, finely minced garlic, grated ginger, ground cumin, smoked paprika, chili powder (recipe uses cayenne powder), and salt to taste. I have omitted the honey.  To make the salad, stir into the dressing the following ingredients ; cooked or canned chickpeas, finely chopped red bell pepper, finely chopped red onion, chopped fresh cilantro and fresh dill. I did not have any dill, so I've used more cilantro. Stir everything well and season with more salt and pepper to taste.

I have added two finely chopped jalapenos to the salad. And a sprinkling of sumac over the salad just before serving.

I like this salad. It is very tasty and delicious! I would make this again with other veggies add in ; tomatoes, cucumbers, sweet peppers, olives.... 


  1. This was really a tasty salad, I loved it and will certainly be making it again. I like your addition of jalapeños and sumac, it all looks good. (From Cheznana)

  2. My husband would like all of your spicy additions. This made a good salad.

  3. Sounds delicious !! We love chickpeas in salads !

  4. This is definitely a versatile salad that lends itself to customisation according to what you have on hand. Loved this!

  5. Making a salad with the chickpea whole makes so much sense. I like your idea of a sprinkling of sumac. ~ Shirley

  6. I will also be making this one on repeat. Really surprised at how surprised I was with the results lol ! We LOVED it. Also fun to know we change change up some of the ingredients, just as you've said. YUM.