This 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.
Buy Everyday Dorie and join us cooking our way through the book!
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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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