Warm Butternut And Chickpea Salad With Tahini Dressing Recipes
WARM BUTTERNUT SQUASH AND CHICKPEA SALAD WITH TAHINI DRESSING
Categories Salad Side Bake Vegetarian Wheat/Gluten-Free Squash Healthy Vegan
Yield 4 Servings
Number Of Ingredients 15
Steps:
- In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool. Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out. To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.
CHICKPEA SALAD WITH TAHINI DRESSING
In my efforts to get more beans in our diet, I came across this recipe. It makes a satisfying main dish salad. There are instructions how to cook up dried chickpeas
Provided by Abby Girl
Categories Beans
Time 15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Salad: In a bowl, combine all salad ingredients.
- Dressing: In a food processor, process all dressing ingredients, except cilantro, until smooth.
- Combine with salad and cilantro; toss to coat.
- To cook dried chickpeas: Cover 2 cups chick-peas in water and bring them to a boil for 3 minutes.
- Leave covered for 1 hour, drain water, cover with fresh water and simmer for 20 - 30 minutes or until tender.
Nutrition Facts : Calories 234.1, Fat 11.4, SaturatedFat 2.5, Cholesterol 8.2, Sodium 569.7, Carbohydrate 27.1, Fiber 5.8, Sugar 3, Protein 7.8
SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS
This main-course salad has all the fresh flavors of a great falafel sandwich - tahini, mint, paprika, cucumber, cumin, garlic - plus the crunch of pita and the satisfying heft of chickpeas. The vegetarian cookbook writer Hetty McKinnon created this recipe, and the amount of olive oil she calls for might seem excessive. Don't hold back: After cooking the chickpeas, the oil becomes part of the garlicky, paprika-warmed dressing for the finished dish. You could make her recipe even easier by using salad greens instead of cooked greens as the base.
Provided by Julia Moskin
Categories dinner, lunch, weeknight, salads and dressings, vegetables, main course, side dish
Time 1h
Yield 4 main-course servings
Number Of Ingredients 17
Steps:
- Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
- Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
- Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
- Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
- When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.
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