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Chickpea and Vegetable Salad

My YJ Recipes


Nutritional Information

6 servings

Amount Per serving:

Calories 184
Protein 7g
Total fat 7g
Carbs 22g
Cholesterol mg
Sodium 645mg
Fiber 5g
Sugars g

The inspiration for this salad came one day while I was making hummus. I decided that it would be interesting to make a salad out of the chickpeas rather than pureeing them. The following "deconstructed" hummus salad was born. The flavors come together nicely and get an authentic Middle-Eastern accent from the cumin and cilantro.


  • 1 Tbs. unhulled sesame seeds
  • 1 Tbs. cumin seeds
  • 1 1/2 tsp. salt
  • 1 1/2 cups cauliflower florets
  • 1 1/2 cups broccoli florets
  • 1/2 cup diagonally sliced carrots ( 1/2-inch pieces)
  • 1/2 cup diagonally sliced celery ( 1/2-inch pieces)
  • 1/2 cup diced red onion
  • 2 cups cooked or rinsed, drained canned chickpeas
  • 1/2 cup diced red bell pepper
  • 1/4 cup thinly sliced scallions (white and light green parts)
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup Creamy Lemon-Tahini Dressing


1. Bring large pot of lightly salted water to a boil. Fill large bowl with ice water.

2. In medium skillet over medium heat, toast sesame seeds, cumin seeds and salt until fragrant, shaking pan occasionally, about 3 minutes. Transfer to small plate and set aside to cool.

3. Add cauliflower, broccoli, carrots, celery and onion to boiling water and cook until tender, 3 to 4 minutes. Drain, plunge into ice water and drain well.

4. In large serving bowl, combine cooked vegetables, toasted seeds, chickpeas, bell pepper, scallions and cilantro. Add dressing and toss to coat.

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