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....