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 Mashed Tahini-Lemon Chickpea Salad How many different ways can we do hummus? How many different ways can we do salad? It turns out when we combine Middle Eastern flavors associated with hummus and the versatility of salad, we end up with something tasty, easy to make and nutritious. Feel free to modify to your tastes – I hear there are some folks out there who hate olives mightily so swap those out for something else – and halve the recipe if this is more than you’d like to have on hand but I think you’ll find it’s hard to have too much of this. Great in pita bread with veggies or just scooped on a salad, this chickpea dish is great for lazy weekend brunches, potlucks or to prepare for weekday lunches. It’s ideal if you let it sit for at least an hour or two to let the flavors combine. Speaking of great food, check out our new e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Mashed Tahini-Lemon Chickpea Salad 4 cups cooked chickpeas, mashed with a potato masher or the back of a fork 1 cup minced red onion ½ cup pitted kalamata olives or olives of choice ½ cup sun-dried tomatoes, reconstituted if not soft (not oil-packed) 1 cup parsley, minced ½ cup pine nuts, toasted ½ cup tahini 2 tablespoons fresh lemon juice 1 tablespoon tamari ½ cup water (more or less) 1 teaspoon ground cumin 2 teaspoons crushed garlic ½ teaspoon ground cayenne Salt and pepper to taste In a large bowl, mix together the mashed chickpeas, onion, olives, sun-dried tomatoes, parsley and pine nuts.  In a large mixing cup or small bowl, stir together the tahini and lemon juice until it is a thick paste.    Add the tamari and water by the tablespoon until it is smooth but thick, about the thickness of Greek yogurt. Add the cumin, garlic and cayenne. Pour into the chickpea mixture, add salt and pepper and adjust seasonings. Allow to chill for about one hour (or more).  © 2013-2018, Vegan Street |
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