There are two ways many people approach cooking: some plan every meal in advance, shop for the exact ingredients, and empty their cupboards by the end of the week. Others keep a well-stocked pantry of staples and can improvise a satisfying meal from whatever’s on hand.
I’m definitely a planner. Without a menu or a list I get overwhelmed, and my cupboards and freezer become black holes where perfectly good food languishes. To fix that, I’ve been developing a few simple staple recipes that help me use up what I already have and free up space for fresh ingredients.
This tahini chickpea salad is one of those staples. It’s quick, requires only common pantry items, and works for breakfast, lunch, or a snack. I can throw it together when I haven’t planned a meal for the week or when I’m feeling low-energy but still want something tasty and nourishing.
Chickpea Tahini Salad
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Ingredients
- 1 can chickpeas rinsed and drained
- 1 small shallot minced
- 2 tablespoons tahini paste
- 1 lemon juiced
- Sourdough toast
- Red pepper flakes
Instructions
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Combine the chickpeas, shallot, tahini, and lemon juice in a bowl. Gently mash with a fork until the ingredients are combined but still have texture. Season with salt and pepper to taste.
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Spread the chickpea mixture on sourdough toast and finish with a squeeze of lemon and a sprinkle of crushed red pepper flakes.
Notes
Calories from Fat 36