Ingredients for Tahini Chickpea Salad
- 1.5 water glasses (about 300 ml / 1½ cups) boiled chickpeas
- 1 large tomato
- 1 medium red pepper
- Juice of half a lemon
- 2 tablespoons tahini
- 1 tablespoon olive oil
- 1 teaspoon salt
How to Make Tahini Chickpea Salad
For the dressing: Mix the juice of half a lemon, 2 tablespoons of tahini, 1 tablespoon of olive oil, and 1 teaspoon of salt in a small bowl.
Trim the ends off the tomato, cut it in half, then dice it into small cubes. Cut the red pepper in half, remove the seeds, and chop it into pieces to match the size of the tomato. Place all the chopped ingredients into a deep bowl, pour the dressing over the top, toss to combine, and serve.
About This Recipe
Chickpeas are a fruit rich in starchy and nitrogen compounds, with seeds that are a storehouse of plant-based protein and minerals such as iron, calcium, and phosphorus. Other names for chickpeas include Cicer arietinum, Chickpea, and Pois chiche… Their native homeland is recognized as the Southeastern region of our country. According to some historical sources, chickpeas were cultivated in this region 7,000–7,500 years ago. The plant has a deep taproot and is self-pollinating. Its fruits are swollen and oval-shaped, tapering to a point at the tip with small hairs. Each fruit contains 1–3 seeds. The flower stalks bear the blossoms, which can be white, pink, or blue in color. The seeds form inside pods known as capsules. Seed color can vary and may appear white, cream, yellowish, or brown.
Chickpeas are grouped into 2 main categories based on the size, shape, and color of their seeds. These are the "Desi" type and the "Kabuli" type. "Desi" means local in Hindi. This type of chickpea is generally short in stature, and anthocyanin typically develops in its stems and flowers. The flower color can sometimes be white, pink, purple, or blue. The seeds are small and show the same variety of colors as the flowers — seeds can be yellow, brown, black, or greenish. Nearly 80% of world production consists of this type. They are widely cultivated in countries such as India, Ethiopia, Australia, Afghanistan, and Iran, which have adapted to semi-arid tropical climates. The Kabuli type — also known as the Spanish type — grows taller, reaching approximately 1 meter. Its flowers are white and do not produce anthocyanin. The seeds are very large and white or light cream in color. They have adapted to temperate climates and are not cold-hardy.
Chickpea Salad — this time we prepared our recipe with tahini and absolutely loved it. You need to try it right away… Because our Tahini Chickpea Salad recipe turns everything you thought you knew upside down. Enjoy!
