This is a marvelous creation courtesy of ‘Thug Kitchen – the Official Cookbook’, and these are tasty in SO many ways – think falafel, without the hassle. The cookbook suggestion is to wrap them in a burrito with spinach, cucumber and shredded carrot, we’ve used corn tortillas and had tacos (with the same trimmings, sometimes with leftover chunks of roast chicken), and both the chickpeas and dressing are terrific drizzled over a big bowl of greens with whatever extras you’d like to throw in. The girls both LOVE the chickpeas, only Waver likes the dressing – we make it without the heat, and then Brock and I generously decorate whatever meal version we’re enjoying with Sriracha sauce. Make it your own, but try this! It’s super quick and you’ll be so glad you did!
Smoky Chickpea Goodness (with Tahini Dressing)
1/4 c. tahini
1 to 3 T. warm water, as needed for consistency
1 1/2 T. lemon juice
1 T. EACH rice vinegar AND olive oil
1 t. soy sauce AND 2 cloves of garlic, minced
1 T. olive oil
1 can (540 mL/19 oz) chickpeas, well-drained – or about 3 cups if you cook them yourself
2 T. lemon juice whisked with 1 t. EACH soy sauce AND maple syrup
2 t. EACH smoked paprika AND cumin combined with 1 t. garlic powder
1/4 t. + cayenne pepper (optional, as mentioned, we use Sriracha)
– -wraps, corn tortillas, spinach, avocado, cucumber sticks, shredded carrot, chicken–
For the dressing, whisk together all ingredients in a small bowl or cup with a spout until smooth. Add water as needed to make it pourable then put it in the fridge until you need it. For the chickpeas, heat the oil in a large non-stick skillet, then saute the chickpeas until they turn golden and start to pop – this will take 5 to 10 minutes. Pour in the lemon juice, soy sauce and maple syrup mix, then cook until the liquid has evaporated – this will be quick, then stir in the spices and cook everything together for about 30 seconds. Done! Serve them up as you wish and enjoy!
- Category: Beans, Mexican. Salad, Tahini