Note: After photographing this dish I realized that the tahini pictured was not very allergy friendly. It says it is processed with other allergens. Natalia is not sensitive enough for that to matter for her, but I wanted to make a note as I know that is not the case for most of you.
I am on a bit of a chickpea kick. Hummus. Chickpea salad. Chickpea blondies. Chickpea breakfast cookies. Chickpea flour as an egg replacer. Chickpea soup. Chickpea miso. Chickpea tzatziki.
But, especially this– Chickpea Salad. I have been using chickpeas for this more than for hummus. That is saying a lot, because I LIKE MY HUMMUS.
Actually, hummus was the inspiration for this meal. This is sort of like a deconstructed hummus salad. First, chickpeas are pan fried with some spices until the outsides are crispy. I could eat a bowl of just those chickpeas by themselves! Then, since I love my hummus with bell peppers, I add a few of those.
Actually. I planned on using two but settled for one after that ^ happened to my second pepper.
Then all of those ingredients get drenched in a super creamy, tahini lemon dressing.
- For The Seasoned Chickpeas
- 2 tablespoons heat stable oil (refined olive or coconut, ghee, avocado, etc.)
- 1¾ cup chickpeas or one can, rinsed and drained
- ¼ teaspoon salt
- 1 teaspoon cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- To add to the chickpeas
- 1 red pepper, chopped
- 1 bunch green onions, sliced
- zest of one lemon (optional, omit if you are not a big fan of lemon)
- 1 tablespoon fresh chopped parsley
- For The Dressing
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- ¼-1/3 cup high quality olive oil
- For Serving
- Greens of choice (Romaine is the one I personally like best)
- Heat the oil for the chickpeas in a large skillet over medium heat. Let heat for a few minutes to get hot. Add the chickpeas and seasonings. Let cook for 7-10 minutes while stirring frequently until the outsides start to get crispy and take on a bit of color.
- Add the red peppers, green onions, parsley, and lemon zest. Add more salt to taste. Remove from heat.
- To make the dressing mix together the tahini and lemon juice. Whisk while drizzling in the olive oil (I usually don't measure and just drizzle in from the bottle).
- Serve the chickpea mix and dressing over greens of your choice.
For the kids I serve just the chickpeas and pepper mixture with the dressing and forgo the romaine, because Christopher is of the opinion that “people aren’t supposed to eat leaves.” Not saying I agree with that philosophy. I like leaves. But, to each their own.