Chickpea, Tomato, Cucumber Salad with Tahini Lemon Sauce
Serves 4
Sauce Ingredients:
¼ cup tahini
¼ cup lemon juice (about 2 lemons)
¼ cup extra virgin olive oil
1 garlic clove, minced
2 tsp miso paste*
1 tsp maple syrup
Fresh ground black pepper, to taste
Salad Ingredients:
1 cucumber, diced
1 cup cherry tomatoes, halved (or 1 large tomato, chopped)
1 cup chickpeas
½ cup parsley, chopped
½ cup sheep’s milk feta (or any other kind of feta)
½ cup walnuts (optional)
Directions:
Combine all of the sauce ingredients into small bowl and whisk until uniform.
Combine the cucumber, tomatoes, chickpeas, parsley and feta into a large bowl. Pour dressing on top and mix until evenly coated. Top with additional feta and parsley and finish with fresh ground black pepper.
*If omitting miso paste, make sure to add salt, to taste.
Recipe and photo courtesy of Natalie Bickford.
