Monday, 8 January 2018

Chickpea & Cabbage Salad with Tahini - Za'atar Dressing

Usually when I make a "bean salad" it's a meal in itself. This one does better as a side salad, but if you wanted to eat it as a main course you can add the chickpeas with a heavier hand, by which I basically mean the whole tin instead of just half. What I would like to see it on-side with is some nice Falafels, but chicken, fish, or even a hamburger would be pretty good too.

The dressing is intense, so apply it carefully, and in the usual spirit that more can be added, but too much is too much. 

Let the dressing sit for 15 minutes before you adjust any seasonings. I put in 1/4 teaspoon of Aleppo pepper, tasted it once and declared it bland. I put in another 1/4 teaspoon and when I went to put it on the salad 20 minutes later it made my hair stand on end. Well not quite, and it was fine once it was diluted by the salad, but keep that in mind.

4 to 8 servings
30 minutes prep time

Chickpea & Cabbage Salad with Tahini - Za'atar Dressing

Make the Dressing:
1/2 teaspoon salt
freshly ground black pepper to taste
1 teaspoon rubbed mint
1 teaspoon rubbed oregano
1 teaspoon rubbed thyme
1/4 to 1/2 teaspoon Aleppo pepper
1 tablespoon ground sumac
2 tablespoons sesame seeds (toasted)
1 clove of garlic
3 tablespoons tahini
the finely grated zest of 1/2 lemon
the juice of 1 large lemon
a little water

Measure the salt, pepper, herbs, Aleppo pepper, and sumac into a small mixing bowl. Toast the sesame seeds until lightly browned in a dry skillet over medium-high heat. Watch them carefully and shake or stir often. Add them to the bowl.

Peel and finely mince the garlic, and add it with the tahini. Grate in the lemon zest and mix well. Slowly stir in the lemon juice to keep a smooth paste. If it is very thick when done, thin it with a tablespoon or so of water - it should be about the texture of mayonnaise.

Make the Salad:
3 cups shredded cabbage, green and/or red
2 cups torn hydroponic lettuce (about 1/2 head)
1 medium-large carrot
1 to 2 cups cooked, drained chickpeas

Wash, trim and shred the cabbage. Wash, drain, and chop or tear up the lettuce. Peel and grate the carrot. Mix all these in a salad bowl with the chickpeas.

Toss the salad with some of the dressing - the salad should be thoroughly, evenly, but lightly coated.

No comments: