A salad made from whatever you have in the fridge, yet it turns out to be so much more. Coarsely mashed chickpeas, pickles that add a punch, a creamy and balanced tahini dressing, plus a few finishing touches that change everything. Simple, honest, and surprisingly delicious—the kind of recipe you’ll keep making without ever getting bored.
15 minutes
Beginner
2 servings
Ingredients
- 240 g cooked chickpeas
- 5 - 6 small pickles
- 5 - 6 olives
- 1/4 red onion
- 1/2 tsp cumin
- 2 tbsp tahini
- 1 garlic clove
- Juice of 1/2 lemon
- About 50 ml water
- 1 - 2 tbsp plant-based yogurt
- 1 tablespoon olive oil
- Salt and pepper, to taste
- For garnish: za’atar, sesame seeds, pomegranate
Cooking instructions. Step by step
- Place the cooked chickpeas on a plate and mash them with a fork.
- Finely chop the pickles, olives, and red onion.
- For the dressing, mix the tahini with the crushed garlic and lemon juice. The tahini will thicken from the lemon, so gradually thin it out with water, adding a little at a time, until you get a creamy, pale sauce.
- Stir in the plant-based yogurt, then season the dressing with salt, pepper, and cumin.
- Pour the chickpeas and chopped vegetables over the dressing, add the olive oil, and mix well until the salad is evenly combined.
- Serve the salad sprinkled with a little za’atar, sesame seeds, and pomegranate seeds for extra flavor, texture, and color.
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