Curried Chickpea Salad with Tahini Dressing
Ingredients
Chickpea mixture
- 1 tablespoon oil
- 1 can chickpeas, rinsed and drained
- 1/4 white onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon curry powder
- 1/2 teaspoon lemon zest
- a pinch of salt
Dressing
- 2 tablespoons tahini
- 1 tablespoon miso paste
- 1 tablespoon whole grain mustard
- juice from 1/2 lemon
- 1/2 teaspoon lemon zest
- 1/2 teaspoon maple syrup
- 1/4 teaspoon smoked paprika
Salad components
- Mixed greens (such as romaine, baby kale, and radicchio)
- Roasted vegetables (optional, as desired)
- Sesame seeds for sprinkling
- Cooked grain like brown rice or quinoa (optional)
Preparation
Heat 1 tablespoon of oil in a small skillet over medium heat.
Sauté the onion, garlic, and a pinch of salt until soft and translucent.
Add the chickpeas and curry powder, cook for 3-4 minutes until warm.
Stir in the lemon zest and adjust seasoning with salt if needed. Set aside.
Whisk together all dressing ingredients until smooth.
Toss the mixed greens with a bit of the dressing.
Top with the chickpea mixture and roasted vegetables.
Drizzle with additional dressing and sprinkle with sesame seeds.
Optionally, add a cooked grain for a complete meal.
