Tuesday, September 20, 2011

Chickpea Salad with Tehina and Garlic Dressing

This salad is as hearty and delicious as it is colorful. I don't know about you but I always have canned chickpeas in my pantry and as I peruse the shelves I always stare at them longingly for a while and then move on because I can't think of what to do with them. This salad is a great way to get them on your table in a delicious, nutritious and eye catching way. You could really throw anything into this salad like olives, or roasted vegetables, or corn but this is what I had lying around. I also happened to have tehina in my fridge and since this salad sort of reminds me of Israeli salad in a way I thought a dressing made from tehina would be great and it was. Another good thing about this salad is that it stays well in the fridge for a while and I threw in some grilled chicken and had it as a meal a different day. So, bottom line, sharpen that knife and get ready to dice a little (ok, alot) and then dig in.

2 (15oz) cans chick peas, drained
2 cucumbers, diced
2 stalks celery, diced (optional)
1/2 cup scallions, diced
1 1/2 cups tomatoes, diced or the equivalent of cherry tomatoes, quartered
1/2 cup yellow pepper, diced
1/2 cup orange pepper, diced
2 medium carrots, diced
1/4 cup chopped fresh parsley
1/2 cup Tehina
4 Tbl lemon juice
2 Tbl water
4 cloves garlic, minced
salt and pepper to taste


  1. looks good. is that concentrated techina in the jar or the techina spread that you can buy fresh that you dip into. I'm thinking the latter.

  2. Yummmy ! I love chickpeas. I can smell the garlic from here.

  3. Just came across your blog. So many delicious recipes but I think I will try this one first.

  4. I made it and it was amazing! I am anonymous from the top btw.

  5. made this also as side dish for shabbat and it's fabulous