This salad reminded me how much I have missed using tahini. All this started with me wondering what I should make as I had few cooked chickpeas sitting in my fridge waiting for the turn. Ofcourse the added attraction was entry to NCR:Leftovers at Lisa's.A simple search and I found this recipe and used it my way.An excellent chickpea & broccoli salad with Tahini dressing!. Yum & Filling.
Chickpeas: about 1/2 cup cooked
Broccoli: about 1 cup
Red Onion: 1 medium chopped long
Salt & Pepper: as per taste
Extra Virgin Olive Oil: 2 tbsp
Tahini: 2.5-3 tbsp tbsp
Garlic: 1 big clove minced
Soy Sauce/Tamari:1.5-2 tbsp
Water: 1-2 tbsp
Lightly steam/blanch broccoli and mix it with cooked chickpeas. You can use canned chickpeas as well which is drained.Lightly steam/blanch broccoli. It just takes few minutes. The idea is to preserve the green colour of the vegetable and not overcooking it.
Anyway mix together the onion,chickpeas & broccoli adding salt & pepper. In another bowl, mix together the dressing ingredients of soy sauce,oil,tahini ,water and garlic. You can use a blender for this for a smooth dressing or prepare in a bowl and put an effort on your hand.
Pour the dressing on the veggies and mix well. Adjust the salt and serve with crisp toasted bread as a filling lunch or even as a side for lunch/dinner.
It can be done under 30 minutes and is definitely Yum O as Rachel Ray says. :D
And off it goes for NCR:LeftOvers @ Lisa's.