Pita Crunch Chickpea Salad
Serves 4
15 mins prep
5 mins cook
20 mins total
A fast and fun recipe that will become a fridge fave! This chickpea salad has the satisfying crunch of crushed pita chips in every bite. Toss the salad with fresh tomatoes, tender herbs, feta cheese, and a spiced-up tahini dressing.
Garnishes
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Put 2 tablespoons extra virgin olive oil in a small skillet over medium heat. Add ½ cup chopped red onion, 2 cloves garlic, and a large pinch of salt. Cook 5 minutes, stirring occasionally, until softened. Stir in ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon ground turmeric, and ¼-½ teaspoon cayenne pepper. Cook 30 seconds more to "bloom" the spice in the oil.
Take the pan off the heat. Add the lemon juice and 2 tablespoons tahini paste. Stir until blended to the consistency of pancake batter. If your tahini paste has a thicker consistency, you can drizzle a teaspoon or two of water to lighten it.
Put the chickpeas, 1 cup cherry or grape tomatoes, 3 green onions, jalapeno pepper and <wprm-ingredient uid="15" removed="0">¼ cup chopped fresh cilantro in a salad bowl or mixing bowl. Scrape the tahini mixture out of the skillet onto the salad. Toss everything together.
Sprinkle the pita chips and ½ cup feta cheese over the salad. Toss gently and serve.
