Spiced Chickpea Salad with Tahini and Pita

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 50 MINS

Recipe Image

This recipe is an adaptation of the vegetarian cookbook author, Hetty McKinnon. The smokiness of the cumin mixed with the crunchy chickpeas and silky tahini make this dish a warming, satisfying meal you will want to serve again and again.

INGREDIENTS

For The Chickpeas:
• 2 (15-ounce) cans chickpeas, well drained, or 4 cups cooked chickpeas
• 3⁄4 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
ou wilY he Tahini Sauce:
• 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, coarsely chopped
• 4 pitas, broiled in oven or grilled to slightly charred
• 1/2 cup roughly chopped flat-leaf parsley
• 1/2 cup of roughly chopped mint
• 1 large or 2 small cucumbers, peeled and thinly sliced, optional
• Lemon, cut into wedges

INSTRUCTIONS

1. Heat oven to 425 degrees.
2. 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.
3. Add garlic, cumin, paprika, and 2 generous pinches each of salt and pepper. Stir and bake until oil is bubbling around the chickpeas and they are turning reddish- brown, 35 to 40 minutes. Set aside to cool.
4. 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.
5. 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.
6. When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, the torn pita and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and place one half pita on top of each plate. Place a lemon wedge on the side and serve extra tahini sauce along side.

NOTES

Double Duty Recipe:
Coconut and Tahini, Chick Pea Soup:
Make double the above recipe minus the sautéed greens. Add the can of coconut milk to a high-speed blender and then add the warm chickpeas and tahini mixture. Blend on medium high for 15-30 seconds to form a semi-smooth consistency or blend longer if you prefer a very smooth consistency. Refrigerate for up to a week. When ready to use, serve warm with warm naan or a crusty French bread and a crisp green salad.

Happy Eating!

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