Beefsteak Tomato Salad with Crispy Chickpeas and Lemon Tahini
Cook time:
Total time:
Yields: 4
Ingredients
- 500g chickpeas (2 cans), drained
- extra virgin olive oil
- 1 clove garlic, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 4 juicy beefsteaks® tomatoes
- handful of flat leaf parsley, chopped
- sea salt and black pepper
- Lemon tahini
- ¼ cup tahini
- ¼ cup water
- 1 clove garlic, finely grated
- juice of ½ lemon
- sea salt and black pepper
Instructions
- Preheat oven to 400˚F.
- Place the chickpeas on a sheet pan and scatter with the cumin, coriander, paprika and garlic. Drizzle generously with olive oil, season with sea salt and black pepper, and toss to coat the chickpeas well. Place in the hot oven and roast for 30-35 minutes, turning the pan halfway and shaking it to disperse the chickpeas, until golden and crispy.
- Meanwhile, slice the tomatoes and place them, overlapping slightly, onto a large serving plate or platter.
- Place the tahini into a bowl and add the water. The tahini may seize and get thick, but this is normal, just keep whisking until it becomes smooth again. If it is too thick, simply add more water, a teaspoon at a time, until you get the consistency of cream. Add the garlic, lemon juice and season with salt and pepper. Taste and, if needed, adjust with more lemon, salt or pepper.
- To serve, top the sliced tomatoes with the crispy chickpeas and drizzle over the lemon tahini. Season the salad with a finishing touch of salt and pepper, along with some olive oil. Top with parsley and enjoy.