HERE'S THE THING: I love hummus -- the creamy, garlicky, nutty Middle Eastern spread made with chickpeas and tahini -- but I don't really love chickpeas. It's got to be a texture issue because, well... I love hummus. So, a couple of weeks ago I had the idea to take hummus apart and put it back together, to see if I could combine all of the flavors I love in a dish that would help me love chickpeas, and what I created was this simple salad. Roasting the chickpeas gave them just enough crunch to change the texture but not the flavor, and all the remaining components of hummus went into the dressing. I added some crisp chopped iceberg lettuce, which seemed perfect. You could keep going and pile on more fixings like olives, tomatoes and cucumber, to make a main course salad.
Roasted chickpea salad with creamy tahini dressing
Serves 4 or more.
2 15-oz cans chickpeas, rinsed and drained
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1-2 tsps extra virgin olive oil
1/4 cup tahini
Juice of 1 lemon
1/4 tsp ground cumin
1 clove garlic, chopped
1 Tbsp plain nonfat Greek yogurt (can omit for vegan)
1/4 cup water
1/2 to 1 cup shredded crisp lettuce, for serving
Sweet paprika, for garnish
Preheat the oven to 400°F.
Spread the chickpeas on a rimmed baking sheet. Sprinkle with salt and pepper, and drizzle the olive oil on top. Shake the pan to distribute the oil among all of the chickpeas. Roast, uncovered, for 20 minutes. Remove the pan and set aside while you make the dressing.
In a blender, combine the tahini, lemon juice, cumin, garlic, yogurt and water. Whiz until smooth. Taste, and add salt and pepper to your liking.
Place the chopped lettuce in a bowl, and top with the roasted chickpeas. Pour on the dressing, just as much as you like. Garnish with a dusting of paprika.
Serve at room temperature or chilled.
More chickpeas, not mashed up in hummus:
Vegan squash or pumpkin stew with chickpeas and carrots
Roasted chickpeas with raisins, parsley and mint
Chickpea, quinoa and spinach salad with preserved lemon vinaigrette
Chickpeas with sausage and peppers
Other recipes that use these pantry ingredients:
Lentil and chickpea salad with feta and tahini, from Smitten Kitchen
Colleen's chickpea burgers with tahini sauce, from FatFree Vegan Kitchen
Arugula chickpea salad with feta and balsamic-tahini vinaigrette, from Kalyn's Kitchen
Stir-fried chickpeas and asparagus with brown rice and lemon tahini dressing, from Dinner With Julie
Warm butternut squash and chickpea salad with tahini, from Mostly Foodstuffs
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