Happy New Year readers! (Sorry, I’m a little behind here.)
It’s officially that time of year again where we all start making promises to ourselves that we quickly break. This year, to combat the disappointment of my failures, I just decided not to make any such promises. My officemate made a New Year’s resolution to eat a giant cookie every day. I must have subconsciously joined in on her goal, as I haven’t been able to stop eating buckets of sugar every day since Christmas. In an effort to “detox” a bit, I thought it was time to make something a little more nutrient rich.
This salad was inspired by a cafe near my work. I love their salads because in addition to being healthy, they’re also very filling, even for my often-hefty appetite. I was intrigued when I saw a “warm garbanzo bean” salad on their menu recently. I love Mediterranean salads and the chance to get in some protein-packed legumes. The first time I had the salad, it came out cold (I admit I liked it better warm, but both were still delicious). The second time, I forgot to ask for it sans croutons, which unfortunately resulted in a less-filling $13 salad when I ended up having to trash half its volume. I decided it was time to save a little money and start making my own. The cafe serves theirs with a lemony tahini dressing, and I like to add avocado. I wanted to combine the two and make an avocado dressing. I wasn’t too sure if it would work, but I was pleasantly surprised.
I hope you enjoy, and feel free to leave me blog love (i.e. notes… I’m becoming a little lonely in the blogosphere). But mostly, of course, I’d love to know if you ever try any recipes and if you like them (or don’t! I appreciate feedback… as I’ve said before, I’m definitely learning as I go!).
Warm Chickpea Salad with Creamy Avocado Tahini Dressing
|Prep time||30 minutes|
|Cook time||5 minutes|
|Total time||35 minutes|
|Allergy||Fish, Milk, Peanuts, Shellfish, Soy, Wheat|
|Dietary||Gluten Free, Vegan, Vegetarian|
|Meal type||Main Dish, Salad, Side Dish|
|Misc||Serve Cold, Serve Hot|
- 2 medium cucumbers, peeled and finely diced
- 1.5-2 pints cherry tomatoes, chopped (really any tomato will work)
- 1 small red onion, finely diced
- 2-3 teaspoons fresh parsley, finely diced
- 1/4 cup tahini
- 2 garlic cloves, pressed
- 1/2 avocado
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup water
- 1/4 teaspoon salt
- freshly ground pepper (to taste)
- 2 15-ounce cans garbanzo beans
- 3 hard-boiled eggs sliced (optional; leave out if vegan)
This can be served warm or cold, though I prefer warm. You might keep the chickpeas separate from the rest of the salad and only use enough to serve. That way if you're keeping leftovers, you can just warm-up the chickpeas first and toss with the remaining ingredients.