>> Wednesday, March 18
“How about hummus?”
“I don’t know, it’s such a pain, and we don’t have a food processor.”
“Ok, just a tahini dip.”
Yet later that night, preparing everything for the yoga and brunch workshop, I felt that hummus was necessary. It was obviously a delirium-induced conclusion, because as I finished cooking the chickpeas early the next morning, I knew immediately that we had too much food and not enough time to make 400 grams of chickpeas into hummus with a mortar and pestle.
Hurrah for mistakes, because the resulting salad is a very welcome addition to my recipe collection. I have been enjoying (a lot of) it by itself or tossed with fresh greens. Actually, if you wanted to, you even COULD toss it all in a food processor and make hummus after all!
In fact, I am thinking that later this week some falafel might grown where the salad was planted...I'll keep ya posted.
Spicy Chickpea Salad
4 cups cooked chickpeas
1 large green bell pepper
1 cup mung bean sprouts
½ cup chopped parsley (plus 2 tbsp garnish)
Juice of 1 lemon
2 cloves garlic
½ inch ginger root
2 tbsp miso paste
salt and pepper to taste
2 tbsp bragg’s/tamari
½ cup oil
½ cup white wine vinegar
¼ cup water kefir or some water + another vinegar of choice + a dash of sugar
1 tsp hot paprika
1 tbsp zatar (plus 2 tbsp garnish)
Chop the bell pepper and carrots into small chunks.
Into a large jar, grate the ginger and garlic. Add the other dressing ingredients, mix, and pour over the salad. Let it sit for an hour or two in the fridge before serving, then garnish with the zatar and parsley.