So. I asked my father-in-law to buy all the ingredients for this salad, and then I left the country without making it. Nice, right? That’s one reason why I’m posting this recipe today. It’s also one reason why I should probably make an effort to be a more gracious houseguest in the future — maybe bring frozen cookie dough balls or lemon curd that I’ve already made. But. One goal at a time. I never claimed to be made of solid gold. I don’t recommend it.
What I do recommend is this chickpea salad, and that’s the second reason why I’m posting this recipe today. Recommend is not really a strong enough word for this situation. Recommend does not convey any particular sense of urgency or devotion. I wish it did. So let’s try this: I implore you to make this salad. I beseech you. I appeal at once to your senses of wonder, pleasure-seeking, and common decency. Just make it. Please. Okay?
Along with the tacos I did manage to make for the in-laws, this chickpea salad is the kind of vegan food that easily passes muster with carnivores and other skeptics. Plus, if things get really bad, you can always serve it alongside a steak. Seriously, it would go great.
And it’s almost as easy as it is delicious. Helloooo, stressless weeknight dinner for four with leftovers for the next day’s lunch. Just don’t try to say that with a mouth full of chickpeas. Okay, I think it’s time for me to go. See you soon.
Recipe: “Deconstructed Hummus” Chickpea Salad
The inspiration for this salad was nothing more — and nothing less — than my deep and abiding love for hummus. Here you’ll find all the flavors of freshly made hummus and then some, masquerading as a respectable vegan main course or side dish.
- 4 1/2-ish cups cooked chickpeas (from 3 cans or from 1 1/2 cups dried)
- 1 large or 2 small shallots, finely minced
- 1 bunch cilantro, leaves and fine stems chopped, thick stems reserved for another use
- 2 Tablespoons sesame seeds
- 2 teaspoons cumin seeds
- Juice and zest 1 organic lemon
- 1/3 cup extra-virgin olive oil
- 1 large clove garlic, roughly chopped
- 1 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- If using canned chickpeas, drain, rinse, and dry them thoroughly. In a large bowl, combine the chickpeas, shallots, and cilantro.
- In a small pan, toast the sesame and cumin seeds over medium-low heat until the sesame seeds begin to turn golden brown and the seeds are very fragrant. Add the warm seeds to the bowl.
- In a blender, combine the lemon juice and zest, olive oil, garlic, salt, and pepper. Blend until smooth.
- Pour dressing over salad and toss to combine well. Serve immediately or store in the fridge for up to three days.
Preparation time: 10 minute(s)
Number of servings (yield): 8