Chickpea Tahini Salad
Since I am celebrating salad weeks and its coming to an end here is a very simply Chickpea Tahini Salad.
For the Tahini please check out the recipe here. Recipe for Tahini
Makes 2 servings :-
I usually boil and keep aside chickpea cooked from 1 cup of dried chickpea and I used 6 tbsp cooked chickpea
2 cups of shredded iceberg lettuce
1 tbsp finely minced parsley
Tahini as per taste ( I used 2 tbsp as dressing)
Salt as per taste
Here is a quick tip on boiling chickpea. Till this year's January I have always soaked chickpeas and then cooked it. Then a blogger friend, Rhea shared an article which actually stated that chickpea cooked without soaking yields better flavours. A lot of people who are part of the food group said that ever since they had switched over to this no soak business of cooking chickpea they have not looked back. I tried the method out of curiosity and also because many people swear by it and as it turns out they were 100% correct. Chickpea cooked without pre-soaking it is much more tasty than when soaked and cooked. Please note that the dried chickpea used must not be too old and it does take a bit of extra time for cooking which is completely worth it. I usually use 1.5 cups of dried chickpea and simmer it for over an hour with 7 cups of water, a pinch of salt and a tiny pinch of bi-carbonate of soda which fastens the cooking process.
For the salad simply toss everything together and let the diner top his or her salad with the tahini sauce as dressing.