Cucumber Chickpea Salad + Lemon-Herb Tahini Salad
By Chef Dishing Up the Dirt
Making jam is dead easy–and strawberry jam is the queen of confiture. It’s a great way to put sadder berries that you’ve neglected to great use, and you’ll be able to use this technique for other fruit down the line. Just be sure to refrigerate this jam after you make it.
Ingredients
- 1 1/2 cups cooked chickpeas -if from the can rinsed and drained
- 1 medium-sized cucumber, chopped into 1/4 inch chunks
- 4-5 radishes, sliced into 1/4 inch pieces
- 1/4 cup parsley, finely chopped
- 1/4 cup dill, finely chopped
- pinch of crushed red pepper flakes
For the Dressing:
- 1/4 cup tahini
- 1/4 cup water + more to thin if necessary
- juice from 1 large lemon or 2 smaller lemons
- 1-2 teaspoons lemon zest
- 2 scallions, diced- white and light green parts only
- 1/4 cup parsley, diced
- 1/4 dill cup, diced
- pinch of cayenne pepper
- fine sea salt to taste
Overview
Prep Time
15 minutes
Cook Time
0 minutes
Serves
2-4
Instructions
Step 1
Prepare the dressing by whisking all the ingredients together until smooth. This works best with an immersion blender or food processor to achieve the smoothest consistency. Taste test and adjust seasonings if need be. Set aside.
Step 2
In a large bowl toss the chickpeas, cucumber, radishes and herbs together. Drizzle with 1/2 the dressing. Mix until well combined. Sprinkle with crushed red pepper flakes, taste test, and add more dressing as needed. Refrigerate until ready to serve.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary from kitchen to kitchen
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
