Author Notes: I love Hummus – I love it as a whole, and I love all of it’s component parts – chickpeas, tahini, lemon juice, olive oil and garlic, plus whatever else you care to add to tart it up a bit (roasted peppers, olives, herbs, tomatoes).
And that’s basically what this salad is, it’s great served over a bed of lettuce leaves or mashed up a bit and put in a sandwich or pita with falafel.
Recipe note: Tahini makes the base for the dressing, it’s basically sesame seed paste – it’s available in most big grocery stores (I think? in NYC at least). This salad stores well – in fact it’s made an hour or so ahead of serving to let the flavors develop. —cooklynveg
Serves: 2 to 3
Ingredients
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1
lemon, juiced
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2
teaspoons tahini
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2
tablespoons extra virgin olive oil
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1
garlic clove
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salt and pepper
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2
cups cooked chickpeas
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1
tomato, chopped
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1/2
cup good black olives
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1
red or yellow pepper, chopped
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1
handful of chopped fresh herbs, I used watercress
Directions
- Mix the chickpeas, tomatoes, olives, peppers and herbs together in a bowl. Mix all the dressing ingredients together well (you may need to use a whisk or fork as the tahini paste can be thick).
- pour the dressing over the salad and mix well.
/328ce48d-c9cc-4aeb-9db7-1f101bbddbd8--IMG_3009.jpg "Deconstructed hummus salad 2")
