Last week, I cooked a couple pounds of chickpeas in the slow cooker with no particular plan on how to use them. When it came time to make a meal with them, I didn’t feel like getting the food processor out for hummus or falafel or hummus and falafel, but wanted those flavors. Garlic, more garlic, and tahini with a bit of lemon underneath.
I came up with salad which tastes a whole lot better than it looks. Chris suggested it has a bit of a tuna-vibe. Not what I was going for but there are a million vegan-fake-tuna recipes built on chickpeas so it makes sense.
Like most salads (or soups) ingredients and proportions are flexible.
- 2 cups bulghur, prepared (for gluten free, sub your favorite grain, maybe brown rice or quinoa)
- 1 pound dried chickpeas, cooked and cooled (maybe 3 or 4 cans worth)
- 1 white onion, chopped fine
- 2 cucumbers, diced small
- 1/2 cup – 3/4 cup dried parsley
Dressing:
- 1/2 cup lemon juice
- 4 tablespoons garlic powder
- 5 tablespoons tahini
- 1 – 2 ounce water
