Chick-Pea Salad with Tahini
Yield
8 servingsPrep
15 minCook
2 hrsReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chickpeas (garbanzo beans)
dried |
|
| ¼ | teaspoon |
baking soda
|
|
| 2 | teaspoons |
tahini (sesame paste)
|
*
|
| ⅓ | cup |
water
|
|
| 1 | each |
lemon
juice only |
|
| ¼ | cup |
olive oil
|
|
| 2 | each |
garlic cloves
|
|
| ½ | teaspoon |
coriander
ground |
|
| ½ | teaspoon |
cumin
ground |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chickpeas (garbanzo beans)
dried |
|
| 1.3 | ml |
baking soda
|
|
| 1E+1 | ml |
tahini (sesame paste)
|
*
|
| 79 | ml |
water
|
|
| 1 | each |
lemon
juice only |
|
| 59 | ml |
olive oil
|
|
| 2 | each |
garlic cloves
|
|
| 2.5 | ml |
coriander
ground |
|
| 2.5 | ml |
cumin
ground |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Directions
Wash the chick-peas, then soak overnight with the baking soda in cold water to cover.
The following day, drain and wash the chick-peas, then cover with fresh water.
Bring to a boil, then lower the heat and simmer until tender, 1½ to 2 hours.
Drain and push through sieve or food mill, discarding the coarse fibers remaining in the sieve.
Meanwhile, put the tahini in a small bowl and beat it with the ⅓ cup water until dissolved, using a whisk or fork.
Beating briskly with the whisk, add the tahini mixture, a teaspoonful at a time, to the chick-peas, alternating with the lemon juice and olive oil.
When all has been added, crush the garlic over the mixture and sprinkle with optional spices, salt, pepper, and 1 tablespoon chopped parsley.
Beat for another minute, then taste for seasonings and chill overnight - if possible.
Serve cold, sprinkled with additional chopped parsley.
