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Cook the Book Fridays: Chickpea Tahini Salad from Everyday Dorie

Chickpea Tahini Salad from Everyday Dorie on eatlivetravelwrite.comThis week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and is a perfect dish to make a big batch of on the weekend to enjoy through the week for lunches.

The dressing is tahini, lemon (juice and zest) and spices (garlic, ginger, cumin, paprika, cayenne) and is super tasty on its own – would be fabulous on a variety of salads. I didn’t dress the chickpeas until the day I was serving because this made a LOT (says it serves 6 but I’d say more like 8) and I didn’t want the salad to get too soggy. I know chickpeas absorb the flavour of the dressing and that’s great but it took a few days to get through this! The salad itself, as written, is chickpeas, bell pepper, red onion, cilantro and dill (I didn’t use dill) but really many veggies would work here – I’m thinking cucumber and cherry tomatoes. A super versatile “base recipe” that would also do well with poached chicken pieces or even salmon/ tuna. I’ll definitely be making this again in some variation and the dressing will be a “go to” as well.

Get the recipe for Chickpea Tahini Salad on page 93 of Everyday Dorie.

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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.

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8 Responses to Cook the Book Fridays: Chickpea Tahini Salad from Everyday Dorie

  1. cheznana February 14, 2020 at 12:35 #

    This is a repeat recipe for sure. I love chickpeas and also tahini so I knew this would work well with the rest of the ingredients.

  2. Kim February 14, 2020 at 18:25 #

    We enjoyed the dressing more than the chickpeas…will totally use the dressing again on something else. I am glad you enjoyed it!

  3. Diane Zwang February 14, 2020 at 19:01 #

    I only used one can and it still made quite a bit. I think you are right that this is very versatile recipe.

  4. tricia February 15, 2020 at 06:23 #

    We were a two can household lol. A good amount but I was expecting to have this in the fridge like a pasta salad and available as a side dish – so I would have been happy to even have had more lol ! The dressing is fabulous and I love how the dish “ages” with it. YUM. Glorious photo !!

  5. Shirley @ EverOpenSauce February 15, 2020 at 16:04 #

    We have almost the same take for the chickpea salad. I like it as a base recipe for a variety of salad. Protein is optional!

  6. Joyce, Kitchen Flavours February 17, 2020 at 00:08 #

    We love this! And was thinking of cucumbers and tomatoes too!

  7. steph (whisk/spoon) February 17, 2020 at 19:17 #

    i love an interesting salad dressing like this…so flavorful! and bulking up the chickpeas with other stuff can really turn it into dinner!

  8. MARY H HIRSCH February 25, 2020 at 05:12 #

    Yours is a great write-up, Mardi, that I look forward to trying this Spring. Your suggestions for variations is spot on. And the Hold the Dressing! advice, of course, is a reminder to do so. Often I just forget. After a while eating “on” the same salad gets a bit old. Wish you were stopping by in Paris this year.

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