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Prep time
15 minutes
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Cook time
5 minutes
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Serves
4
Author Notes
I came up with this salad concoction as I was looking to use up my leftover Tahini. I read an article about different uses for Tahini and wanted to use it as a salad dressing.
To the ingredients of hummus ( chickpeas, tahini, lemon juice) I added orange peppers and onions( my husband's favorite addition to all savory foods) . I have also added celery on occasion. I also like to use a variety of beans in addition to chick peas. My current favorite being green pigeon peas. —Kris
Ingredients
- Salad
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1
14oz can grabanzo beans
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1 cup
cooked green pigeon peas and/or urad dal ( optional)
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1
large orange pepper
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1
red onion
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5-6
stalks of celery ( optional)
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5-6
sprigs cilantro to garnish
- Dressing
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3 tablespoons
tahini
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1
lemon ( juiced)
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2-3 dashes
cayenne pepper ( optional)
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salt to taste
Directions
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Soak the pigeon peas and the urad dal overnight in salted water and boil or pressure cook the next day.
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Prep the vegetables. Thinly slice the onions. Chop the pepper and celery into small pieces ( 1 cm x1cm ) .
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Prepare the dressing. Mix the tahini with lemon juice and add the cayenne pepper and salt. Dilute the tahini further with water or lemon juice if required
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Mix the garbanzo beans, any other beans and vegetables . Toss with the dressing. Add a little more salt or cayenne pepper if required.
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I usually serve this salad cold. So it can be made ahead and kept in the fridge.
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