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Fresh and Tangy Chickpea Tahini Salad

This tangy, fresh chickpea tahini salad is delicious on its own or in a sandwich or wrap. A budget-friendly staple in your lunch rotations and an ideal picnic or camping food.
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Ingredients Equipment Method

Ingredients
  

  • 4 14-oz cans chickpeas
  • 2 red onions finely chopped (toss roughly cut quarters in the food processor with an s-blade for quick dicing)
  • 3 c kale finely chopped
  • 8 cloves garlic (squeeze garlic or pre-minced garlic is nice for a more mellow flavor, as fresh can cause it to have a bite); or 2 tsp garlic powder, or 4 tsp pre-minced garlic
  • 3 lemons juiced
  • 3 Tbsp tahini (sesame seed paste)
  • 3 Tbsp dijon mustard
  • 2 Tbsp red wine vinegar
  • 3 Tbsp maple syrup
  • Salt and pepper to taste

Equipment

  • 1 Food processor

Method
 

  1. Pour half the chickpeas into a food processor and blender until the mixture sticks together. Pour into a large mixing bowl.
  2. Pour the other half of chickpeas into the food processor and blend until roughly chopped. Add to the bowl.
  3. Add remaining ingredients to the large bowl: finely diced onion, garlic, lemon juice, tahini, dijon mustard, red wine vinegar, maple syrup and salt and pepper. Mix together. Finally, incorporate kale leaves.
  4. Serve on its own or in a sandwich or wrap. If making as a sandwich to eat later, toast the bread before making to help prevent the bread from getting soggy and layer kale leaves between the bread and chickpea salad. Enjoy!