Recipe courtesy of Loaf
Chickpea Salad
- Level: Easy
- Yield: 8 to 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 326
- Total Fat
- 23
- Saturated Fat
- 3
- Carbohydrates
- 23
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 370
- Total: 1 hr 25 min
- Active: 20 min
Ingredients
1 cup dry chickpeas
1 teaspoon baking soda
1 cup vegan mayonnaise
1/2 cup diced English cucumber
1/2 cup diced salt-preserved lemon
1/2 cup thin-sliced shallots (preferably on a mandoline)
1/2 cup tahini
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
1/4 cup ras el hanout
5 large cloves garlic, sliced thin (preferably on a mandoline)
1 bunch fresh dill, thick stems removed, roughly chopped
Salt
Directions
Special equipment:
a multi-cooker or pressure cooker- Rinse the chickpeas and put them in a multi-cooker or pressure cooker with the baking soda and 8 cups water. Cook on high pressure for 42 minutes. Release the pressure, then drain the cooking water and add the chickpeas to a large mixing bowl. Add the mayonnaise, cucumber, salt-preserved lemon, shallots, tahini, lemon juice, oil, ras el hanout, garlic, dill and some salt and mix thoroughly.