I finally tried a recipe I pinned a while back for chickpea salad with cucumbers and tomato. I had a large can of chickpeas (AKA garbanzo beans) and a jar of tahini that needed to be used. I only had one lemon (needed juice from two) and I was out of olive oil, so I had to improvise a bit. I almost left the mint out, but at the last minute, went outside (in the dark) and cut a sprig of mint.
It turned out okay, but I wanted more lemon flavor so I added a bit of lemon zest. I eyeballed the quarter cup of tahini and I'm a little glad I didn't use the juice of two lemons because I ended up with quite a lot of "dressing." There was enough left over for another salad!
It turned out okay, but I wanted more lemon flavor so I added a bit of lemon zest. I eyeballed the quarter cup of tahini and I'm a little glad I didn't use the juice of two lemons because I ended up with quite a lot of "dressing." There was enough left over for another salad!