Friday, November 23, 2012

Indian Chickpea Salad

I was making another recipe and had some odds and ends leftover so I thought, "Why not try tossing this stuff in a salad and see how it turns out?" Not to brag, but WOW - I think this is the most delicious salad I've ever invented. Next time I'm going to double the recipe.

This is kind of like hummus but without blending it. The flavors will blend and get better if you make it a day ahead of time. This is great on its own for lunch or served with any Indian or Middle Eastern meal. It would also be good stuffed into a pita with some lettuce and tomato. If you use canned beans, keep in mind that Eden Organic brand does not have BPAs in the lining of their cans.


For the Dressing:
1/4 c. tahini
3 Tbsp. freshly squeezed lemon juice or rice wine vinegar
1 small clove of garlic, minced
1/4 tsp. cumin
1/4 tsp. curry powder
1/4 tsp. sea salt
1 Tbsp. extra virgin olive oil
Water to thin out if necessary

For the Salad:
2 c. cooked chick peas (aka: garbanzo beans), or a 15 oz. can rinsed and drained
1/4 c. peas, thawed by running under hot water in colander
1/2 a small red onion, diced
1 c. cauliflower florets or leftover Cauliflower Subji (it's so good with the subji)
1/4 c. fresh cilantro, minced


1) To prepare the dressing place all of the ingredients in a blender and bend until smooth (or use a hand held blender)


2) Place all of the salad ingredients into a mixing bowl and toss with the dressing.

This serves about 4 depending on what else is served along with it...no, I take that back, it's so good it only serves 2.

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