SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS
This main-course salad has all the fresh flavors of a great falafel sandwich - tahini, mint, paprika, cucumber, cumin, garlic - plus the crunch of pita and the satisfying heft of chickpeas. The vegetarian cookbook writer Hetty McKinnon created this recipe, and the amount of olive oil she calls for might seem excessive. Don't hold back: After cooking the chickpeas, the oil becomes part of the garlicky, paprika-warmed dressing for the finished dish. You could make her recipe even easier by using salad greens instead of cooked greens as the base.
Provided by Julia Moskin
Categories dinner, lunch, weeknight, salads and dressings, vegetables, main course, side dish
Time 1h
Yield 4 main-course servings
Number Of Ingredients 17
Steps:
- Make the chickpeas: Heat oven to 425 degrees. 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. (This will look like a lot, but don't worry: It forms part of the dressing.)
- Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
- 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.
- 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.
- When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.
CHICKPEA SALAD WITH TAHINI DRESSING
Provided by Joni
Time 10m
Yield 2 Servings
Number Of Ingredients 15
Steps:
- Drain and rinse the chickpeas well. This step is optional but recommended: Using a clean kitchen towel dry the chickpeas. Add the chickpeas to a bowl along with 1 Tablespoon of olive oil, 1/2 teaspoon of smoked paprika powder, 1/4 teaspoon cumin powder, and 1/4 teaspoon of sea salt. Mix to coat the chickpeas well.
- Add 1/2 cup of tahini to a bowl along with 1-2 Tablespoons of water. Using a fork, mix to combine. The tahini will thicken quite a lot. Add another 1-2 Tablespoons of water and mix. Continue this process until the tahini is thinned out and a bit more runny. Next, add the juice of 1 lemon, 1/2 a teaspoon of sea salt, a bit of ground black pepper and 2 teaspoons of maple syrup (or honey). Mix again and give it a taste. Adjust seasoning if needed.
- Grab a big salad bowl and add the washed and chopped romaine lettuce, cubed cucumber, diced green apple, chopped spring onion and the seasoned chickpeas. Drizzle with the tahini dressing and toss well.
CREAMY CHICKPEA AND TAHINI CASSEROLE
The ultimate in vegan comfort food. It's not a very specific recipe, and is open to much interpretation. It's a VERY modified version of what I found on the web. :)
Provided by Christine in Chicago
Categories Brown Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Mix tahini and water until well mixed (it should get kind of"fluffy"). Set aside.
- Spray 9x13 pan with olive oil.
- Dump all ingredients into pan.
- Add salt and pepper to taste. Mix well.
- Add tahini mixture, stir until well combined.
- Bake at 375°F for approximately 40 minutes, until top begins to brown.
- Sprinkle with sesame seeds, and bake 5 minutes more.
- Serve hot!
ROAST CHICKEN AND VEGETABLES WITH TAHINI
This comforting but peppy chicken-and-vegetable combo accommodates any root vegetables that you like or need to use up. Roast them alongside morsels of boneless chicken thighs that have been tossed with ginger, dill and citrus zest. What comes out of the oven needs just a drizzle of straight-from-the-jar tahini: It is nutty, creamy and a great counterpart to sweet root vegetables, for those times you just don't feel like making a sauce. Finish with more herbs and maybe a scattering of red-pepper flakes and sesame seeds, then pile the mixture over whole grains, a salad or sautéed greens, or into a pita. For a vegetarian version, swap the chicken for chickpeas, extra-firm tofu or tempeh.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees with a rack in the lower third of the oven. On a sheet pan, combine the chicken, ginger and 2 tablespoons of the chopped dill. Sprinkle about 1 tablespoon lime zest over the mixture, then toss with your hands to combine. Add the root vegetables, olive oil, 2 teaspoons salt and a few generous grinds of pepper. Toss to coat, then arrange in an even layer.
- Roast until the vegetables are soft and caramelized and the chicken is cooked through, 30 to 35 minutes. (Check the mixture halfway through cooking; if some vegetables are browning too quickly, give them a stir.) If you want the chicken more browned, run the pan under the broiler for a few minutes.
- Drizzle the tahini over the sheet pan and let sit, 2 to 3 minutes. Sprinkle with the remaining dill, as well as the red-pepper flakes and sesame seeds as desired. Cut one of the limes into wedges for squeezing over. (Refrigerate the other for another use.)
CHICKPEA AND QUINOA SALAD WITH LEMON AND TAHINI
If you are looking for a balanced vegetarian meal that is easy to make but full of flavor, then I recommend this earthy, yet tangy chickpea and quinoa salad.
Provided by cara
Categories Salad Grains Quinoa Salad Recipes
Time 9h15m
Yield 4
Number Of Ingredients 10
Steps:
- Place the garbanzo beans in a saucepan, and cover with several inches of water. Combine the quinoa with 1 cup of water in a small saucepan. Set both aside to soak overnight.
- The following day, pour the soaking water off of the garbanzo beans, and fill with fresh water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the garbanzo beans are tender, about 1 hour. Drain and set aside. Meanwhile, bring the quinoa to a boil over high heat in its soaking water. Reduce heat to low, and simmer until tender, about 10 minutes; set aside.
- Combine the drained garbanzo beans and quinoa in a mixing bowl with the parsley; set aside. In a separate bowl, whisk together the shallot, garlic, lemon juice, tahini, and olive oil. Season to taste with sea salt and pepper. Pour the dressing over the garbanzo bean mixture, and stir gently before serving.
Nutrition Facts : Calories 258.9 calories, Carbohydrate 34.3 g, Fat 10.3 g, Fiber 6.8 g, Protein 9.6 g, SaturatedFat 1.3 g, Sodium 101.4 mg, Sugar 3.5 g
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