Chickpea salad with avocado and green tahini sauce
The nutritious Lenten salad
Our chickpea salad has all the good and the favorites. Chickpeas boiled until they hold, buttery avocado the delicious fruit that passes for a vegetable and a sauce with tahini and virgin sesame oil whose color betrays its freshness and aromas.
Ingredients for the salad
- 500 gr. VOION chickpeas dry, soaked in the evening for 8-12 hours
- 10-12 cherry tomatoes cut in half
- 2 small cucumbers, seeded and diced
- 2 spring onions, finely chopped
- 1 orange pepper, diced
- 1 avocado
- toasted sesame seeds
Ingredients for the sauce
- ½ bunch parsley, leaves only
- 90 gr. Tahini
- 60 ml Virgin Sesame Oil
- 1 clove of garlic
- Juice of 1 lemon
- ½ tsp Brown sugar
- 80ml water & more if needed
- salt & freshly ground pepper
Execution Method
Boil the chickpeas in plenty of water for about 40 minutes to 1 hour, until they soften but do not dissolve. During the last 10 minutes of boiling, salt the water well. Drain them, rinse them slightly and let them cool for about 10 minutes.
2) Prepare the sauce. We put all the ingredients in a blender and beat well, so that we have a liquid sauce. If necessary, add a little water and beat again.
3) Put the chickpeas, cherry tomatoes, cucumbers, pepper and green onions in a bowl and pour over the sauce. Stir to combine the salad ingredients. Serve with thin slices of avocado (which we will cut a little before, so that their color does not change) and sprinkle with roasted sesame.
Source: madameginger.com
