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Warm chickpea salad with sesame dressing

August 4, 2010

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Serves 4

Serve these warm chickpeas spooned over toasted sourdough or country bread.

4 teaspoons sesame seeds
2 tablespoons red wine vinegar
3 tablespoons olive oil
2 cloves garlic, chopped
4 scallions, trimmed and finely sliced
2 tablespoons sesame paste
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
3 tablespoons chopped black olives
4 ripe tomatoes, peeled, seeded, and chopped
2 cans (15 ounces each) chickpeas, with their liquid

1. In a dry skillet over medium heat, lightly toast the sesame seeds until fragrant; set aside to cool.

2. In a large bowl, whisk the vinegar and olive oil. Stir in the garlic, scallions, sesame paste, parsley, mint, olives, and tomatoes.

3. In a saucepan, heat the chickpeas and their liquid until they are hot. Drain into a colander.

4. Add the chickpeas to the dressing, sprinkle with sesame seeds, and stir well.

Adapted from “The Vegetarian Option’’