Chickpea and Vegetable Salad
The inspiration for this salad
came one day while I was making hummus. I decided that it would be interesting to make a salad out of the chickpeas rather than pureeing them. The following "deconstructed" hummus salad was born. The flavors come together nicely and get an authentic Middle-Eastern accent from the cumin and cilantro.
- 1 Tbs. unhulled sesame seeds
- 1 Tbs. cumin seeds
- 1 ½ tsp. salt
- 1 ½ cups cauliflower florets
- 1 ½ cups broccoli florets
- ½ cup diagonally sliced carrots (½-inch pieces)
- ½ cup diagonally sliced celery (½-inch pieces)
- ½ cup diced red onion
- 2 cups cooked or rinsed, drained canned chickpeas
- ½ cup diced red bell pepper
- 1⁄4 cup thinly sliced scallions (white and light green parts)
- ¼ cup chopped fresh cilantro
- ½ cup Creamy Lemon-Tahini Dressing
1. Bring large pot of lightly salted water to a boil. Fill large bowl with ice water.
2. In medium skillet over medium heat, toast sesame seeds, cumin seeds and salt until fragrant, shaking pan occasionally, about 3 minutes. Transfer to small plate and set aside to cool.
3. Add cauliflower, broccoli, carrots, celery and onion to boiling water and cook until tender, 3 to 4 minutes. Drain, plunge into ice water and drain well.
4. In large serving bowl, combine cooked vegetables, toasted seeds, chickpeas, bell pepper, scallions and cilantro. Add dressing and toss to coat.