Chickpea Salad Sandwiches September 15, 2008

I like to make this as a quick lunch for my husband and children so Mavis and I have more time to ourselves. For cooking, of course.

Chickpea Salad Sandwiches

The Dressing:

2 cloves garlic, roughly chopped
1 cup tahini
One medium lemon’s worth of juice
2 tablespoons good extra virgin olive oil
1/2 tsp sea salt
1/2 tsp ground cumin
Approx. 1/4 cup water (could be more, could be less)

Acquire blender or food processor (preferably from your fetching next door neighbour). Add garlic, salt and cumin and pulse until garic is fine-ish. Add lemon juice and pulse until you have a disgusting murky liquid. Add tahini and olive oil and pulse until well mixed. While food processor is still going, slowly add water to thin out the sauce (Should be thinner than the average tahini consistency but be substantial enough to hold a salad together).

The Salad:

3 cups chickpeas (cooked or canned), roughly chopped (should sort of me halfed). I recommend using a food processor. Attempting to use a blender will result in disappointment.
1/2 cup seeded and chopped tomato
1/2 cup chopped cucumber
1/2 cup chopped sweet onion
Handful of chopped parsley

Mix all ingredients in bowl. Add tahini sauce and toss until everything is well covered.

Works well on multi-grain toast, pita or a flour tortilla. I usually add some alfalfa sprouts or baby spinach for more greenery. Serve with a handful of sweet potato chips and celery and carrot sticks for full mom effect.

In addition to providing a satisfying lunch for my family, I got quite the compliments when I turned these into finger sandwiches for my League of Communist Women Voter’s Meeting.

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