Description
A refreshing chickpea salad that is perfect for wraps, dips, or standalone serving.
Ingredients
Scale
- 2 cans chickpeas, drained
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, quartered
- 2 tablespoons capers
- 1/4 cup parsley, chopped
- 1 medium cucumber, chopped
- 5 tablespoons tahini
- 2 tablespoons miso
- 4 cloves garlic, minced
- 1/3 cup water to thin
- to taste salt
- to taste pepper
Instructions
- Drain and rinse the chickpeas thoroughly. Spread on a clean kitchen towel and pat dry.
- Transfer the chickpeas to a large bowl and add the tablespoon of olive oil. Using a fork or potato masher, smash the chickpeas to a rough, chunky consistency.
- Make the dressing: in a small bowl whisk together the tahini, miso, and minced garlic until combined. Add water one tablespoon at a time until the dressing is thick but pourable.
- Add the quartered cherry tomatoes, chopped cucumber, capers, and chopped parsley to the bowl with the smashed chickpeas. Pour the tahini-miso dressing over and fold everything together until evenly coated.
- Taste and adjust seasoning. Serve immediately or refrigerate for at least 30 minutes before serving.
Notes
- This salad can be served as a standalone bowl, in wraps, over greens, or as a dip with flatbread and pita chips.
- Prep Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg