During hot summer days, I always feel like I want to eat something lighter. But I also want it to be fulfilling and slightly warm. This is where this salad comes in. A warm chickpea salad that is tangy hearty and so satisfying. With the current situation, I am having so many of my lunches alone at home and this salad is exactly the type of salad that brightens your day.
Chickpeas are definitely my favorite legume and I believe chickpeas have the capacity to make any dish taste better. I like them pureed with tahini (the world-famous hummus), in falafel, roasted, fresh (while still green), warm with lemon juice, olive oil and cumin, in stews, carries and salads. Chickpeas are truly a star and are so versatile.
Now, I never ever eat canned chickpeas. I would never judge you for doing it, but I would never do it myself. To me, home cooked chickpeas and canned chickpeas are two different things. Every couple of weeks, I cook a cup or so of dried chickpeas, store in the fridge and use it all week long in all my yummy dishes or snacks. An added bonus is if you are into vegan baking, you get the best aquafaba ever!
To cook chickpeas at home, soak the chickpeas in water for 24 hours. The ratio of chickpeas to water is 1:3. Also, add ½ tsp of baking soda to the water before soaking. The next day, rinse the chickpeas a few times and cook in fresh water. The water should cover the chickpeas and don’t add salt at this point. Simmer for 1.5 to 2 hours and keep checking in case you need additional water. You will have chickpeas that are superior to anything you have ever had from a tin.
As you see, this is a solo meal and although Khaled is usually the one who writes the solo meal section, being the one living solo, during this pandemic I am increasingly find myself having many of my meals solo. Though this might not be fun to most, it is important to nourish our bodies with tasty food and take the time to prepare something for ourselves, even if we don’t feel like we want to.
- 1 cup cooked chickpeas
- ½ cup grape tomatoes
- 2 tbsp parsley leaves only
- ½ tsp ground cumin
- ½ tsp Aleppo pepper or to taste
- ½ small pita cut into bite size squares and toasted
- Salt to taste
- ½ tbsp olive oil
- 2 tbsp tahini
- 4 tbsp lemon juice
- Pinch salt
- Whisk tahini, lemon juice and pinch of salt in a small bowl to make the dressing.
- Combine the rest of the ingredients together, add the dressing and toss well.