Entertaining

Chickpeas and cucumbers with tahini dressing

Name: Chickpeas and cucumbers with tahini dressing recipe
Yield: 4
Ingredients: 2 cups dried chickpeas, soaked overnight; 2 tomatoes, cut in half; 1/4 cup (60ml) extra virgin olive oil; 1/3 cup (80ml) lemon juice; 2 garlic cloves, crushed; 1/2 cup each picked dill & parsley leaves, roughly chopped; 2 Lebanese cucumbers, roughly chopped; 1 large avocado, seed removed, halved; 2 tbs pomegranate molasses, to drizzle; 1 tbs za’atar (optional); 1/3 cup (90g) hulled tahini; Juice of 1/2 lemon; 1 tsp sumac, plus extra to sprinkle

Rate now

Jump to recipe

by Tom Walton

Sep 06, 2020

This Middle Eastern dish is perfect for summer entertaining, suited to everyone around the dining table, including vegans. Begin this recipe 1 day ahead.

2 cups dried chickpeas, soaked overnight
2 tomatoes, cut in half
1/4 cup (60ml) extra virgin olive oil
1/3 cup (80ml) lemon juice
2 garlic cloves, crushed
1/2 cup each picked dill & parsley leaves, roughly chopped
2 Lebanese cucumbers, roughly chopped
1 large avocado, seed removed, halved
2 tbs pomegranate molasses, to drizzle
1 tbs za’atar (optional)

Tahini dressing (makes approx. 225ml)

1/3 cup (90g) hulled tahini
Juice of 1/2 lemon
1 tsp sumac, plus extra to sprinkle

Method

1.

Place the soaked chickpeas in a medium saucepan and cover with cold water. Bring to the boil over high heat, reduce heat to medium and simmer for 40-45 minutes until cooked. Drain and cool.
2.

Meanwhile, coarsely grate the tomato and drain over a fine sieve for 15-20 minutes. Transfer the grated tomato to a large bowl with cooled chickpeas, olive oil, lemon juice and garlic. Season to taste and toss to combine. Set aside. You can reserve tomato juice in an airtight container in the fridge for another use.
3.

For the tahini dressing, place ingredients in a bowl with 1/3 cup (80ml) water, season to taste and stir to combine. Set aside.
4.

Spoon the chickpea mixture onto a serving platter, scatter over the herbs, cucumber and avocado. Drizzle with tahini dressing and molasses, and sprinkle with extra sumac and za’atar, if using, to serve.