Yet another salad creation made with tahini, chickpeas and carrots. The variations are endless. This one is another winner and it is super easy to make. Toss it together and serve on a bed of greens, add it to a sandwich, or serve it with cut up veggies as an appetizer. It is simple, versatile, and yummy. The base of the recipe comes from The Simple Veganista. As usual, I added, subtracted and mixed it all up.
(image taken from The Simple Veganista)
Curried Chickpea Salad
- 2/3 cup fresh tahini
- 3 tbs lemon juice (or juice of one lemon)
- 1 tbs curry powder
- 3/4 tsp garlic powder
- 1/2 tsp sea salt (plus more to taste)
- 1/2 – 3/4 cup water
- 2 cans chickpeas, rinsed and drained
- 3 carrots, shredded
- 1/2 cup raisins
- 5 green onion/scallions, sliced
- 1/2 cup chopped almonds or cashews
- 1/2 cup cilantro
- 1 1/2 avocado, sliced
- For the sauce: In a small bowl whisk together the tahini, lemon juice, curry powder, garlic powder and sea salt. The mixture will be thick. Slowly pour in the water (a few tbs at a time) and whisk until you reach a consistency that is slightly pourable but still thick. Set aside.
- Drain and rinse chickpeas (about three cups) and place them in a large mixing bowl. Using a large fork, mash about half of the chickpeas. Remove the excess skins that appear in the bowl.
- Add the shredded carrots, raisins, scallions, nuts and cilantro and mix together.
- Pour the dressing on top and mix until the veggies are lightly coated.
- Place the avocado slices on top of the salad with a bit of salt, pepper, and extra cilantro flakes. Serve, as suggested above, on a bed of greens or any way you like.
A lovely friend of ours gave us two large bunches of swiss chard from her garden (THANK YOU Nataleigh-the amazing chef behind Gumbo Galley) and I jumped at the chance to create something yummy. The inspiration came from an Ottolenghi recipe “Chickpea Saute with Greek Yoghurt,” but of course I had a few other things I wanted to use up in the fridge and so this is what I came up with…
Chickpea sauté with Swiss Chard and Celery
Serves 3-4 as a main course
- 2 large bunches of swiss chard (about 300 grams or 8 cups)
- 2 tbs olive oil plus extra to finish
- 3-4 medium carrots
- 1 tsp caraway seeds
- 3 celery stalks
- 1 small onion
- 1 cup chickpeas (or one can, drained)
- 1/2 tsp cumin
- 1/2 tsp sumac
- 1 tbs lemon juice
- 1 garlic clove, minced
- 1/4 cup chopped mint
- 1/3 cup chopped cilantro
- salt and pepper
- Greek or coconut yoghurt to serve
- 1. Separate the chard stalks from the leaves and chop into 3/4″ pieces. Chop the leaves separately. Blanch the stalks in boiling water for 3 minutes, add the leaves and cook for another 2 minutes. Drain everything, refresh under cold water, and squeeze to dry.
- In a large frying pan, heat up 2 tbs olive oil on medium heat. Add the peeled and diced carrots and caraway seeds and sauté for 5 minutes.
- Add the diced celery stalks, chopped onion and chickpeas. Cook for about 4-5 more minutes.
- Add cumin, sumac, garlic, lemon juice, salt and pepper, and blanched chard stalks and leaves. Mix in and let sauté for another minute or two.
- Remove from heat, mix in a tablespoon or two more olive oil, add the mint and cilantro and let cool a bit. Taste and adjust seasoning as you prefer. Separate into serving dishes, add a dollop of yoghurt on top of each sauté (and maybe a bit more mint/cilantro) and serve.