Chickpea and Quinoa Salad with Lemon and TahiniOther ideas for tahini:
For the salad:
1/2 cup of quinoa
1/2 cup of chickpeas
1/4 cup of parsley
For the dressing:
1 shallot, chopped
1 clove of garlic, minced
juice from one lemon
2 tablespoons of tahini
a few splashes of olive oil
sea salt and freshly cracked black pepper to taste
Soak the rinsed chickpeas overnight in enough water to cover. Soak the rinsed quinoa overnight in 1 cup of water.
Drain the chickpeas, transfer to a pot and cover with water. Bring to a boil, reduce to a simmer and cover and cook until the chickpeas are soft and tender - about 1 hour.
To cook the quinoa, bring the soaking water and quinoa to a boil, reduce the heat to low and cover and simmer until the water is absorbed - roughly 10 minutes.
Toss the cooked quinoa, chickpeas and parsley together in a medium bowl.
For the dressing, whisk all of the ingredients together in a small bowl. Pour over the grains and beans and toss.
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