Mediterranean Chickpea Salad
Ingredients: Garlic cloves, Aleppo pepper, Red pepper flakes, Cumin seeds, Coriander seeds · 30 min cook time · 450kcal · ~₩19,400
Ingredients
3large Garlic cloves, 2teaspoons Aleppo pepper, 0.5teaspoon Red pepper flakes, 1teaspoon Cumin seeds, 1teaspoon Coriander seeds, 0.25cup Extra virgin olive oil, 2cans Canned chickpeas, 2tablespoons Lemon juice, 1tablespoon Preserved lemons (peel, minced), 1tablespoon Lemon zest, 1tablespoon Sumac, 1pinch Salt, 1pinch Black pepper, 100g Red onion, 2medium Persian cucumbers, 0.5bunch Fresh mint, 0.5bunch Fresh parsley, 0.25cup Roasted white sesame seeds, 0.5cup Tahini, 0.5teaspoon Maple syrup
Instructions
1. Grate three large garlic cloves finely. If you don't have a grater, mince them with a sharp knife.
2. Add 2 teaspoons of Aleppo pepper to the grated garlic. If not available, use 1/2 teaspoon of red pepper flakes.
3. Measure 1 teaspoon each of cumin seeds and coriander seeds. Leave cumin seeds whole. Roughly crush the coriander seeds using a mortar and pestle, or a sturdy mug/skillet/back of a chef's knife.
4. Heat 1/4 cup of extra virgin olive oil in the smallest saucepan you have over medium heat for about two minutes until hot.
5. Add the spices (cumin and crushed coriander) to the hot oil. Stir or swirl the pan frequently for 2-3 minutes until the spices smell nutty and are a few shades darker.
6. Pour the hot spiced oil over the garlic and Aleppo pepper mixture. Stir well to coat the garlic.
7. Drain and rinse two cans of chickpeas. Add them to the spiced garlic oil mixture.
8. Add 2 tablespoons of fresh lemon juice to the chickpeas.
9. Mince 1 tablespoon of preserved lemon peel and add it to the chickpeas. If not available, use 1 tablespoon of lemon zest from a large lemon.
10. Add 1 tablespoon of sumac. If not available, use a little more lemon juice or zest to taste.
11. Mix everything together. Season with salt and black pepper. Let the chickpeas marinate while preparing other ingredients.
12. Thinly slice a red onion to get about a heaping cup (100 grams). Soak the sliced onion in ice water for 10 minutes to reduce its strong flavor.
13. Dice two medium Persian cucumbers (or a small/medium English cucumber).
14. Chop fresh mint and parsley. If using only one, prioritize mint.
15. Drain the soaked red onions.
16. Add the drained onions, diced cucumbers, about half of the fresh herbs, and 1/4 cup of roasted white sesame seeds to the marinated chickpeas.
17. Mix all ingredients together. Taste and add more salt and lemon as needed.
18. Prepare the whipped creamy tahini sauce: combine 1/2 cup (110 grams) of tahini, 2 tablespoons (30 ml) of lemon juice, a tiny bit of maple syrup, and salt to season.
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