Crispy Chickpea Salad with Lemon Parsley Tahini Dressing

When Cooking Light Magazine reposted my picture on Instagram to their 118,000 fans, it was a proud blogging moment for me 🙂 The photo depicting my Crispy Chickpea Salad with Lemon Parsley Tahini Dressing received 1409 likes. There was just one problem: the wanted recipe wasn’t on my blog!

The inspiration for this salad concoction came from a restaurant in a food court at a mall in Boca Raton, Florida. I never thought I’d find inspiration in a food court, but this upscale mall had some really delicious and healthier options. The Mediterranean spot offered salad bowls with kale, grilled veggies, falafel and tahini and tzatziki sauces. After having such a tasty lunch in Florida, I came back from my trip craving something similar. The Crispy Chickpea Salad with Lemon Parsley Tahini Dressing was born. We’ve already made this salad several times and each time it really hits the spot. Although this salad is not difficult to make, there are a few steps involved. Cut up lots of lettuce/kale and veggies and enjoy this salad for a few days to make the time worth it.

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Crispy Chickpea Salad with Lemon Parsley Tahini Dressing

Yield: 3-4 salads

Salad dressing adapted from Epicurious.com

What You Need

  • 1 can of chickpeas
  • 1 teaspoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/8 cayenne pepper
  • 1/4 teaspoon salt
  • 1/2 cup dry whole wheat couscous
  • 1 romaine heart, chopped
  • 4 large lacinato kale leaves, stems removed and chopped
  • 1/2 cup shredded carrots
  • 1/2 red pepper sliced
  • 1/2 English cucumber, peeled and chopped
  • 1/4 cup of flat leaf Italian parsley
  • 4 garlic cloves
  • Juice from 2 large lemons
  • 1/3 cup tahini
  • Salt and pepper to taste

What To Do

  1. Preheat oven to 400 degrees.
  2. Drain and rinse chickpeas. Place paper towels on top of a jelly roll pan and place chickpeas on top of paper towels. Using an additional paper towel, dry chickpeas until no moisture remains. As you rub chickpeas dry, remove any outer skin from the chickpeas that comes off. I try to get off as many of the skins as possible, but its not necessary. Toss chickpeas with 1 teaspoon of olive oil, garlic powder, cayenne pepper and salt. Place chickpeas on the oven for 30-40 minutes, until chickpeas are golden and crispy.
  3. Meanwhile, cook couscous according to package direction. Once it is cooked, set aside to cool. Additionally, clean and chop lettuce, kale and veggies.
  4. To make the dressing, place parsley, garlic, lemon juice, tahini and salt and pepper in a blender. Blend until combined. Taste and adjust seasoning. Add more lemon juice or a sprinkle of water to achieve desired consistency.
  5. To assemble, distribute lettuce/kale, carrots, red pepper, couscous, cucumber, and chickpeas evenly among bowls. Drizzle with salad dressing and enjoy.
http://glorioffood.com/2015/03/30/crispy-chickpea-salad-with-lemon-parsley-tahini-dressing/

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