Fresh salad with roasted chickpeas and tahini dressing
Published August 2022, updated August 2023
A summery salad with ingredients that may be found in your own garden or greenhouse. The ingredients can be exchanged according to the season or depending on what you have in the refrigerator right now. Add gladly extra tomatoes and serve as a side dish.
- 300g small tomatoes
- 1 cucumber
- 10-12 fresh pea pods
- 1 small onion
- 100g baby spinach
- 240g cooked chickpeas*
- ½ -1 teaspoon chili flakes
- ½ teaspoon paprika seasoning
- 1 handful of fresh thyme
- 1-2 tablespoon olive oil for frying
- 1 teaspoon salt
- Freshly ground pepper
*That corresponds to one tin/package of drained chickpeas.
- 2 tablespoons light tahini (sesame cream)
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ -1 ml water
Half the tomatoes, cut the cucumber in small pieces, peal the peas out of the pods and cut the onion in thin slices.
Drain the chickpeas and rinse off in a sieve. Preheat a pan with a bit of oil and fry the chickpeas. Add the chilli flakes, paprika seasoning, finely chopped thyme, salt and pepper. Fry for approx. 5 min until the chickpeas are warm and the spices are evenly spread.
Make an easy tahini dressing in a small food processor by mixing the tahini with lemon juice, a bit of salt, and water (a bit at a time). The different tahini brands all have different consistencies. Adjust the amount of water accordingly, depending on the desired consistency for your dressing.
Combine the fresh spinach, cucumber pieces, tomatoes, peas, onions, and chickpeas to one salad. Garnish with extra tomatoes and serve with the dressing.
Om Johanne Mosgaard
Johanne Mosgaard is a Danish recipe developer and author of three cookbooks with focus on green foods. Besides doing a lot of cooking, Johanne also cultivates a lot of vegetables in her garden. On her website Englerod.dk and Instagram @Englerod she shares her passion for food and garden life.Get to know Johanne Mosgaard
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