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Chickpea Salad with Tomatoes and Chipotle

This chickpea salad is my version of a salad I ate when I lived in Miami. I love the spice, the creamy tahini, the tomatoes and the chickpeas all together. Satisfying and filling, this salad is a great main course or side dish. 


1-inch piece kombu
1 1/2 cups dried chickpeas, sorted and rinsed
5 cups spring or filtered water
1/3 cup sesame tahini
1 teaspoon sea salt
2 tablespoons fresh lime juice
2 teaspoons extra virgin olive oil
2 teaspoons brown rice syrup
1/2 red onion, finely diced
1 tablespoon finely minced canned chipotle
1/2 teaspoon cumin
3-4 plum tomatoes, diced, do not peel or seed
1/2 cup fresh cilantro, finely minced
1/2 cup shelled pumpkin seeds, lightly toasted

Place kombu on the bottom of a pressure cooker, with beans and water on top. Bring to a boil, uncovered. Seal the lid and bring to full pressure. Reduce heat to low and cook for 40 minutes. Allow pressure to reduce naturally, open the lid and check the beans for tenderness. If done to your satisfaction, drain beans and set aside. If still too hard, continue cooking (not under pressure) until tender.

Transfer beans to a mixing bowl and continue the salad. Combine tahini, salt, lime juice, 
oil and rice syrup in a bowl, whisking until smooth. Adjust flavor to your taste. Set aside. Mix onion, chipotle, cumin, tomatoes and cilantro in with cooked beans and stir in dressing to coat. Transfer to a serving bowl and serve garnished with pumpkin seeds.

Makes 3-4 servings. 


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