Posted by Carolynhttps://umamigirl.com/deconstructed-hummus-chickpea-salad/
"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.
cups cooked chickpeas (from 3 cans or from 1 1/2 cups dried)
large or 2 small shallots, finely minced
bunch cilantro, leaves and fine stems chopped, thick stems reserved for another use
Tablespoons sesame seeds
teaspoons cumin seeds
Juice and zest 1 organic lemon
cup extra-virgin olive oil
large clove garlic, roughly chopped
teaspoon fine sea salt
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.