Middle Eastern Chickpea Salad with Fresh Figs and Almonds
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25 min
Quick
Sezamo
O salată orientală generoasă și plină de culoare, perfectă pentru un prânz sățios de toamnă. Năutul călduț și parfumat cu chimion se întâlnește cu dulceața smochinelor proaspete, frunzele crocante de rucola și brânza feta cremoasă. Totul este desăvârșit de un dressing mătăsos de tahini și migdale aurii rumenite la tigaie.
Ingredients
Preparation method
Toasting the almonds and preparing the ingredients
In a dry pan, toast the flaked almonds over medium heat for 2 minutes until golden and fragrant. Transfer them immediately to a plate so they do not burn.
Drain and rinse the canned chickpeas under cold running water, then let them drain thoroughly. Slice the red onion into fine crescents and cut the fresh figs into elegant quarters.
Warming the chickpeas and preparing the dressing
Heat one tablespoon of extra virgin olive oil in the pan. Add the drained chickpeas and the teaspoon of ground cumin, along with a pinch of sea salt and pepper. Sauté over medium heat for 3 to 4 minutes until the chickpeas are well heated and coated in the warm aroma of the spices.
Chef's tip
If the tahini dressing becomes too thick when mixed with lemon juice, simply add a teaspoon of lukewarm water at a time and stir briskly until you reach the desired consistency.
Choose ripe fresh figs that are still firm to the touch so that the slices hold their spectacular shape in the salad.
50 min
Quick
