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Why is it working
- The use of the food processor emulsifies sauce and cuts the chickpeas and vegetables into a coheopable salad.
- Flavors-wasted flavors-thini, lemon, garlic, caraway, coriander and fresh herbs give the depth and freshness of the salad.
- The salad is versatile: serve it on crispy bread, to fill a pythan or greens.
I'm a big fan of creamy, deli -style salads. Give me a classic tuna or egg salad Soft sandwiches with butter salad and happy gal. But for an affordable, plant -based option, chickpeas can be converted into the same satisfactory and creamy salad. In addition, there are almost always canned food in my chamber, ready to have lunch on the table quickly.
Serious meal / Maureen Celestine
It's easy to jump up a chickpeas box, fold a little, mix some Mayo and spices, and call me one day – and trust me, I wouldn't complain if they were served for lunch. But with a little extra effort, you can turn a delicious chickpeas salad into a spectacular chickpea rib sandwich– I make an inspiration from the flavors wall and hummus and dressings often serve it – namely, garlic tahini sauceEarthly cumin, bright coriander and fresh lemon. The effort is minimal, it does not include deep baking, but it still scratches the wallpaper itching.
A little Mayo helps add a velvety-smooth texture to Tahini and gives a little extra tang while still letting Tahini's nuts shine. Some chopped cucumbers and a generous fresh herb, adding freshness, crunching and color.
Serious meal / Maureen Celestine
Nailed to perfect texture and consistency
While you can balk when you make a quick lunch, this is a useful tool here, ensuring that all the ingredients never come together to make a coherent, yet textured and pleasantly lumpy salad. The processor performs dual service, first ensuring that the oil-rich Tahini-based sauce is creamy and completely emulsified, then effectively cut the chickpeas and vegetables for perfect spoonful of scoopable, we do not want smooth, hummus-like texture, or complete chickpeas.
Serious meal / Maureen Celestine
To build a sandwich I like to add dresses like crispy salad, juicy tomato, many pickled onionand (if I feel ambitious) is a sieve spicy homemade zhug– But even without these supplements, the result is a creamy, fresh, delicious and satisfactory lunch. The best thing is that it only comes together in a few minutes and lasts for days in the refrigerator to repeat it during the week.
This 15 -minute salad is half -wall, half humm and 100% fine
Cooking method
(Keep on the screen awake)
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1/3 cup (90 ml) Pastemix well before measurement
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1/4 cup (60 ml) lemon juice -from 2 citron
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2 tablespoon (30 ml) mayonnaise (See notes)
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1 clove garlicpeeled and chopped
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1 teaspoon Diamond crystal kosher salt; For table salt use half with so much volume
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3/4 teaspoon ground cumin
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1/4 teaspoon ground coriander
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2 tablespoon (30 ml) water
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2 (15 ounces) cans chickpealowered and rinsed
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2 Persian (mini) cucumber or 1/2 Cucumber (about 4.5 ounce; 120 g total weight), reduced to half and cut into 1 -inch pieces (see notes)
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1/2 cup (10 g) Picking fresh parsleymint or coriander leaves and gentle stems (or combination)
To the sandwiches:
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To the salad: In a food processor, combine tahini, lemon juice, mayonnaise, garlic, salt, cumin and coriander, and process the well -combined, approx. For 10 seconds. By running the processor, slowly pour water on the dispensing pipe and process until a smooth, emulsified sauce forms, approx. For 10 seconds.
Serious meal / Maureen Celestine
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Add the herbs, then the lowered chickpeas and the chopped cucumber to prepare the sauce in the food processor. Pulse until it is combined and disabled, but still thick, 5-7 pulses. If necessary, season with the salt.
Serious meal / Maureen Celestine
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To make sandwiches: Add approx. 1/2 cup chickpeas salad for bread or stuff in the pita pocket. Top with tomatoes, salad, marinated onion or other marinated vegetables, and/or a zhug sift and serve.
Serious meal / Maureen Celestine
Special equipment
Cuisine
Note
The tahini tends to separate when sitting, the solids stick to the bottom of the container and the oil floats on top. Be sure to scrape, stir and shake it before weigh it to ensure a good mixture of both parts.
If you don't have cucumbers, celery is a good substitute for this salad.
Use vegan mayonnaise to make the salad vegan. For a homemade version, save the liquid from chickpeas in this recipe to make Light vegan mayonnaise With Aquafaba.
Make-Head and Storage
This salad can be cooled in airtight container for up to 3 days.