Spiced Chickpea Salad with Tahini and Pita Chips

My new favorite go to lunch! Easy to make enough for a couple of days. Another NYT favorite recipe!

Ingredients

for the chickpeas

2 15 oz cans chickpeas, well drained or 4 cups cooked (I cooked my own as I had them on hand)

3/4 to 1 cup extra virgin olive oil

2 garlic cloves, minced

2 teaspoons ground cumin

1 tsp sweet paprika

salt and pepper

FOR THE TAHINI SAUCE

1/3 cup tahini

freshly squeezed juice from 1 lemon

1 garlic clove minced

warm water

TO FINISH

olive oil for cooking

10 oz of Kale stems removed

3 oz store bought pita chips

handful of rough chopped parsley

handful of rough chopped mint

2 small persian cucumbers thinly sliced

lemon to taste

To make the chickpeas

Heat oven to 425. Put the chickpeas in a small baking dish, about 6x8. Beans should be crowded. Pour in olive oil and don't freak out, it's part of the dressing.

Add garlic, cumin, paprika, 2 big pinches of salt and pepper and strie gently to combine. Bake chickpeas until oil is bubbling around they are reddish brown 35-40 minutes. Set aside to cool.

Make the tahini sauce: Put tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time until smooth, creamy and pourable. Taste and season with salt, pepper and lemon juice if desired.

Cook the greens: In an large frying pan on medium hear drizzle lightly with olive oil. When hot add the greens in batches with a big pinch of salt and stir until wilted and tender and set aside.

Assemble:

In a large bowl, gently mix chickpeas and their cooking oil with the cooked greens half the pita chips and the chopped herbs. Mound chickpeas mixture in 4 shallow bowls, drizzle with tahini sauce and scatter remaining pita chips.

Comments

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