This light salad will make use of your cherry tomatoes and cucumbers this week. Ever tried chickpeas (aka garbanzo beans)? They are a great source of protein and fiber. The photos and recipe come from Jolly Vindaloo and you can find the original post here. Enjoy!
Chickpeas Salad with Sesame and Garlic Dressing
1 15 oz Can of Chickpeas (Garbanzo Beans) or 1 and ½ Cups.
2/3 Cup Diced Cucumber
2/3 Cup Diced Tomatoes
½ Cup Diced Celery
½ Cup Bell Pepper (you can use red, orange or yellow)
2/3 Cup Chopped Water Cress
¼ Cup Chopped Fennel Bulb
1 -2 Tbsp Raw Sunflower Seeds
3 Tbsp Tahini
3 Cloves Garlic (minced or pressed)
1 Tbsp Lemon Juice
1 Tsp Red Wine Vinegar
¼ Tsp Black Pepper
Salt to Taste
*Dice all salad veggies approximately same size as chickpeas.
In a mixing bowl, add Chickpeas, Cucumber, Tomatoes, Celery, Bell Pepper, Fennel, and Water Cress.
Toss everything together. In another bowl, add all ingredients for dressing and whisk everything together. This will be very thick so add water gradually to thin the dressing until it is pasty. Be careful to not add too much water; veggies in the salad will also release water. You don’t want to make it too runny. You can also use raw Sesame Oil to liquefy the dressing instead of water.
Pour dressing over the salad and again toss everything together until dressing is well distributed.
Lastly, sprinkle sunflower seed over the salad.