Summer Picnic Chick Pea Salad
- For the Dressing
0.25 c SoCo creamy tahini
- 2 tbsp dijon mustard
- 1 tbsp honey or maple syrup
- Generous salt and pepper
- For the Salad
- 2 cans of chick peas
- Few celery stalks
- Big handful of celery leaves
- Big handful of raisins
- Few big handfuls of red grapes
- Big handful of slivered almonds
To make the dressing, combine all of the ingredients in a large mixing bowl (the same bowl you'll make the salad in) and stir together. Give it a taste and adjust as you see fit.
If you want to toast your almonds, do so in a hot skillet, keeping a very close eye on them. Add a splash of maple syrup toward the end of the process, once they have just barely begun to brown. Toss them a few times until the maple syrup caramelizes and sticks to the outside of the almonds, then remove them from the heat immediately. Salt them generously while they're still hot, then allow them to cool completely before adding them to the salad. I like to cool them right in the skillet for optimal crunchiness.
Do your other ingredient prep: drain and rinse the chick peas, rinse the celery, peel and chop the celery stalks, rinse the grapes, etc.
To the dressing, add the chick peas, chopped celery, and raisins (i.e. the less fragile ingredients). Give everything a good mix.
Add the celery leaves, grapes, and almonds and give the salad a more gentle mix. Conversely, you can keep these on the side if you won't be eating the salad for a few hours, or place them on top of the other ingredients in the same container.
Recipe by the wonderful creator Lee. You can find more of her recipes at
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