Although Autumn has already welcomed us here, it’s still so hot and we still prefer having light dishes for lunch. Do you remember piyaz, a very common bean salad here? I wanted to try a similar one with chickpeas today, with an addition. I’m sure you all love hummus. What makes this dip that delicious? For me, it’s the combination of chickpeas and tahini. So I decided to prepare a dressing with tahini for this chickpea salad. And the reasult was perfect!
You can have this salad as it is or with some roasted vegetables.
Chickpea Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 1x
Scale
Ingredients
- 1 cup boiled chickpeas
- 1 large tomato, chopped
- 1 small onion, thinly sliced
- 1 green onion, chopped
- A few sprigs of fresh mint, chopped
- A few sprigs of fresh dill, chopped
- Dressing:
- Half lemon, juice only
- 2 tbsp tahini
- ½ tbsp olive oil
- 1 tsp paprika powder
- A pinch of salt
Instructions
- Put chickpeas and chopped tomato, onion and greens in a bowl. Mix with a spoon.
- For dressing, mix all ingredients in a cup. Pour it on your salad and serve.
Wonderful salad, I always delight in chickpeas.
SO beautiful!!! I love a yummy salad that looks great, too~
Such a vibrant & wonderful looking chickpea salad.
I would love if you added this and any other links to my “Happy Post” today. http://su.pr/1bZ8fp
Oh heavens, that looks delicious. Even though fall is approaching, this dish is welcome at my table anytime. Thanks for sharing!
Nice way to use up all of those summer vegetables.
It looks great, i never had chickpea in this way, as u know we make it mostly with beans in Turkey.. 🙂
it looks tasty..