Ingredients:
15 oz chickpeas canned, drained
¼ red onion diced
1 cup cherry tomatoes diced
2 Persian cucumbers diced
4 tbsp cilantro chopped
1 pinch salt
½ tsp pure maple syrup
1 lemon juiced
3 tbsp water
4 tbsp Mighty Sesame tahini
Directions
- Put ½ the can of chickpeas in a large bowl. With the back of a fork, mash the chickpeas until they are course and mealy. Stop before you make them into a paste. Then add in the other half of the chickpeas and keep them whole.
- To the bowl, add the tomatoes, onions, cucumbers, and cilantro.
- Make the dressing by combining tahini, lemon, water and salt and mixing until well combined. It will be smooth, fairly thick and creamy.
- Pour the dressing over the salad and mix until well combined.
- Enjoy on toast, in a sandwich, on crackers or over greens. Cover and refrigerate and eat within 3-4 days for best quality.
