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Cooking 101
You might notice we love crispy chickpeas around here. We always have them on hand to use as protein-rich croutons, or as a quick snack while zooming, chatting, or gathering with friends. Here we’re tossing them in Golden Tahini and piling them onto a salad with quick pickled onions for a super bright and simple weekday meal.
Chef Tip: Pat the chickpeas dry before tossing them with oil and roasting so they get extra crispy.
1 can of chickpeas, drained
1/2 red onion, sliced
5 tsp of Just Date syrup or honey
2 tsp of ACV
Pinch of salt
Greens of your choice
Half a cucumber, sliced
Garnish (optional) parsley, pita chips!
Preheat oven to 400 degrees
Drain your chickpeas, toss with olive oil and salt
Roast them so they are crisped up, but not totally crunchy, about 20 minutes
While the chickpeas are in the oven, make your quick pickle by combining onions with syrup, acv and salt in a little bowl
When chickpeas are finished, squeeze about 1/4 pouch of Golden Turmeric Tahini onto the sheet pan and combine with chickpeas while they are still warm
Grab a bowl, use your greens as a base, add cucumber, pickled onions, and your crunchy Tahini Chickpeas
Feel free to add more tahini, fresh parsley and pita chips!
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe is also great with our Herby Chimichurri sauce.
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
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