I am forever putting together cold chickpea salads for the summer.
Tahini is, of course, one of my favorite condiments for this purpose. For the uninitiated, it is a sesame paste, very thick, that keeps for a long time in the fridge and is critical to Middle Eastern cuisine. A tablespoon adds a depth of flavor, a teeny bit on the bitter side, and a thickness or creaminess of texture to sauces and dressings that I like a lot. Try a basic dressing from a Mediterranean Buffet , a version with soy sauce, or another with tomatoes and herbs. Which I guess means I should call this Chick Pea and Tahini Salad IV, but whatever!)
This time I had dill in the fridge needing to be used up so I figured I would try it. The result was fresh and good. Mint would be a terrific substitute or addition. You can really go in many directions with this one! You can mix it with rice or use it to top a green salad or just eat it right out of the mixing bowl with a spoon while standing in front of the fridge (not that I would ever do that. Uh-uh. Not me).
Chickpea and Tahini Salad III
1 Tbs lemon juice or red wine vinegar (start with half a tablespoon and increase to your taste)
1 Tbs tahini
1 Tbs extra virgin olive oil
1 Tbs dill, chopped
28oz can chickpeas, rinsed and drained
2 cloves garlic, minced
2 Tbs red onion (a quarter of a medium red onion), sliced thin
Mix or whisk lemon juice or vinegar and tahini together in a bowl. Add remaining ingredients and stir to mix well.