Description
This Spiced Chickpea Salad with Tahini and Pita Crunch is a vibrant, flavorful vegetarian dish that combines warm, fragrant spices with creamy tahini dressing, fresh vegetables, and crunchy pita chips. Perfect for a quick and satisfying meal, this salad is both nutritious and bursting with Mediterranean-inspired flavors.
Ingredients
For the Spiced Tahini Dressing
- 2 tablespoons extra virgin olive oil
- ½ cup chopped red onion
- 2 cloves finely chopped garlic
- Kosher salt, to taste
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ¼-½ teaspoon cayenne pepper (or crushed red pepper, to taste)
- 2 tablespoons fresh lemon juice (plus more to taste)
- 2 tablespoons tahini paste
For the Salad
- 1 15-ounce can drained chickpeas
- 1 cup halved cherry or grape tomatoes
- 3 chopped green onions
- 1 seeded and finely chopped jalapeno pepper
- ¼ cup chopped fresh cilantro (or parsley, or a mixture of the two)
Toppings
- 1 cup crumbled pita chips
- ½ cup feta cheese, crumbled
Instructions
- Sauté Onions and Garlic: Heat 2 tablespoons of extra virgin olive oil in a small skillet over medium heat. Add ½ cup chopped red onion, 2 cloves finely chopped garlic, and a large pinch of kosher salt. Cook for about 5 minutes, stirring occasionally, until the onions soften and become translucent.
- Add Spices: Stir in ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon ground turmeric, and ¼-½ teaspoon cayenne pepper. Cook for an additional 30 seconds to bloom the spices, releasing their flavors into the oil.
- Create Tahini Dressing: Remove the skillet from heat. Add 2 tablespoons fresh lemon juice and 2 tablespoons tahini paste to the skillet. Stir thoroughly until the mixture reaches a thick, pancake batter-like consistency. If the tahini is too thick, thin the dressing by adding a teaspoon or two of water as needed.
- Prepare Salad Base: In a large salad or mixing bowl, combine 1 can of drained chickpeas, 1 cup halved cherry or grape tomatoes, 3 chopped green onions, 1 seeded and finely chopped jalapeno pepper, and ¼ cup chopped fresh cilantro or parsley.
- Toss Salad with Dressing: Scrape the spiced tahini dressing from the skillet into the salad bowl. Toss all ingredients until they are evenly coated with the dressing.
- Add Crunch and Cheese: Sprinkle 1 cup of crumbled pita chips and ½ cup crumbled feta cheese over the salad. Gently toss once more to combine without breaking up the pita chips too much.
- Serve: Serve immediately for the best texture, enjoying the mix of creamy, spicy, fresh, and crunchy elements in each bite.
Notes
- You can adjust the amount of cayenne pepper to control the heat level of the salad.
- If tahini paste is unavailable, you can substitute with a nut butter like almond or peanut, but flavor will vary.
- For a gluten-free option, ensure pita chips are gluten-free or substitute with gluten-free crackers.
- This salad is best enjoyed fresh to maintain the crunch of the pita chips.
- Leftovers can be stored in the refrigerator for up to 1 day, but pita chips should be added fresh when serving.
