Warm Chickpea and Mushroom Salad with Tahini | Hearty Middle Eastern Lunch
(0)
25 min
Quick
Sezamo
O salată orientală caldă, bogată în proteine vegetale și arome autentice. Năutul crocant și ciupercile rumenite la tigaie cu chimion se combină armonios cu prospețimea ierburilor, semințele crocante și un dressing fin de tahini și lămâie.
Preparation method
Preparing the ingredients and dressing
Drain and rinse the canned chickpeas under cold running water, then gently pat them dry with a kitchen towel to remove excess moisture. Cut the button mushrooms into quarters or generous slices, thinly slice the red onion, and cut the cherry tomatoes in half.
In a small bowl, prepare the creamy dressing: combine the tahini paste with freshly squeezed lemon juice, a very finely minced clove of garlic, and a pinch of sea salt. Gradually add 2-3 tablespoons of lukewarm water and whisk vigorously until you obtain a silky, smooth emulsion.
Pan-browning
Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and let them brown undisturbed for the first 2-3 minutes, until they take on a deep golden color.
Chef's tip
For extra crunch, toast the walnuts and sesame seeds in a dry skillet for 1-2 minutes before sprinkling them over the salad.
If you have any tahini dressing left over, you can store it in the refrigerator in an airtight jar for up to 5 days. It also pairs wonderfully with roasted vegetables or as a dip for flatbreads.
50 min
Under an hour
