Can you guys tell I love chickpeas, lemon and tahini? Or maybe it’s just convenient to limit myself to a certain selection of ingredients each week. Ya, that’s it. I’ll go with that. Okay, never mind…I love chickpeas, lemon and tahini! They are some of my favourite ingredients and I use them a lot over at my little kitchen.
This recipe was inspired by The Lunch Bunch article in the August 2014 issues of Alive, a natural health and wellness magazine we have here in Canada. They have a ton of great articles, recipes and resources on their website, which you can check out at alive.com.
I actually made a variation of the Tex Mex Quinoa Salad from the same article and it was really good. Instead of using yogurt, I made a cashew cream and blended it with the adobo chilis. The recipe also features some of my favourite ingredients: black beans, lime, avocado and cilantro. Mmmmmm, mmmm!
Okay, on to this Bell Pepper and Chickpea Salad with Tahini Dressing. Quick, easy and most importantly, so pretty. Thank you, bell peppers! This can be ready in about 10 minutes, making it some serious fast food!
If only everyone could/would eat “fast food” this way. But maybe someone that does have access to fresh, healthy ingredients will stumble across this and maybe they’ll give it a try and maybe they’ll realize that eating healthy can be easy and delicious and doesn’t have to be complicated. That would be awesome and it would make me very, very happy.
As for the smoked paprika in there, you can certainly substitute regular paprika or even leave it out all together, but I’d recommend adding a jar of smoked paprika to your kitchen for its smoky flavour and aroma. It’s made from pimiento peppers that have been dried, smoked and then ground. It’s not spicy and actually quite mild and sweet, I use it in all sorts of dishes, from salad dressings, to sprinkling on baked potatoes, to spicing a tofu scramble.
Smoked paprika can sometimes labelled sweet paprika, pimento, smoked pimenton or Spanish paprika, so watch for those names if you’re having trouble finding it. If you’re unsure of where to find it in your area, you can also order a bottle here.Print
- 1 tbsp lemon
- 3 tbsp extra-virgin olive oil
- 3 tbsp tahini
- 2 tbsp white wine vinegar
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 yellow pepper, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 2 can chickpeas, drained and well-rinsed
- 1 cucumber, peeled and diced
- 2 cups lightly packed parsley, finely chopped
- 1/2 cup raisins
- Place all ingredients in a large bowl and mix well.
- Store any leftovers in the fridge for up to 3 days.
Recipe based on Mediterranean Chickpeas with Smokey Tahini Dressing by Matthew Kadey, Alive Magazine.