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. ...
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