Tahini chickpea salad

Foodie excerpt - Chapter 12. The solution you find is not always the one you expect.

“It’s not far,” Aine affirmed, peeking around as if searching for something. “But first, time for some food,” she said, turning sharply left, seemingly having located whatever it was she had been looking for. Down a narrow alley, they came to a simple stand covered with different types of snacks and eats. Most of what was on display, Kai had never seen, and she was between curious and cautious of the collection of coloured dips and the differently sized deep-fried options.

“What’ll it be?” Aine asked Kai with a side glance, certainly aware of Kai’s ignorance and perhaps curious to see what she would pick.

Rapidly scanning the available options, Kai settled on what looked like a salad that had at least some ingredients she thought she recognised.

Aine chuckled. “Good choice,” she said to Kai and turning to the food stand owner added “I’ll have the same,” with a wink.

The two sat down on wooden stools nearby to eat, enjoying the shade and the refreshing breeze that occasionally made its way through the alley. The salad turned out to be quite appetising, the refreshing cucumbers contrasting with the spicy chickpeas and the agreeably sour little bits of red that she was told were pomegranate seeds, mixed together in a creamy tahini dressing.

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Tahini chickpea salad

Makes 2 portions

Preparation time: 25 minutes

Cooking time: 5 minutes

Total time: 30 minutes

Note: If using uncooked chickpeas, soak the chickpeas overnight and plan 45 minutes - 1 hour to cook. See Green hummus recipe for cooking instructions.

Ingredients

Salad

• 2 cloves garlic

• 1 tsp olive oil

• 240 g cooked chickpeas

• 1 tsp all spice

• 1 tsp cumin

• Pinch of salt

• 1 cucumber

• 2 large tomatoes

• 2 green onions

• 1 pomegranate

• Handful parsley
  

Tahini dressing

• 2 tbsp white sesame paste

• 2 tbsp lemon juice

• 2 tbsp cold water

• Pinch of salt

• Pinch of pepper

Instructions

Chop the garlic. In a large pan, sauté the garlic in olive oil for a few minutes until it starts to golden. Add the chickpeas, all spice, cumin and pinch of salt. Stir together for a few minutes then set aside to cool.

Cut the cucumber and tomatoes into cubes and slice the green onions. Transfer to a large bowl. Peel the pomegranate and chop the parsley. Add the pomegranate seeds and parsley to the bowl.

To make the tahini dressing, combine the ingredients in a small bowl and use a fork to mix together. The sesame paste will become white and creamy.

Add the chickpeas and tahini dressing to the large bowl and mix well.