By the time you see this post, it’ll be way after I made and ate the salad, the reason being that it’s from Avocado & Bravado, and I had just recently made something from her blog – well, not recently in time, not really, but it’s still on the first page as I write this, and it’s a little stalky to have two on the same page from the same place, isn’t it? So I’m writing this in advance and saving it up.
Now, on to the salad itself. I made it for lunch (well, and subsequent meals – it is not small, even though I halved it) while Matt was away recording, although he ate it – with a different dressing, he’s not keen on any opaque dressings – when he got back as well. The onion situation, I think it would have been better if I’d had red onion left – I wound up having to use a yellow one, and it was too strong. Maybe it would’ve been better if I hadn’t diced it, too, just so there wouldn’t be as much surface area to release onionosity into the world. I wound up digging a bunch of onion out of it and throwing it away. Maybe I should’ve used some of my leftover green onions from the lettuce wraps instead of regular onion.
The dressing was super thick, even after I thinned it out with water, so I actually wound up using more of it in pitas as a spread than I did on the salad. It tastes great, of course – very tahini-y – but I think I’d have had to have added a lot more water to make it work as a dressing properly. No matter! It’s a good flavour combination on salad or elsewhere!
Chickpea and Walnut Salad with Tahini Dressing
for the salad
1 1/2 cups mildly tart greens (I used escarole; see the original recipe for a full list of options), torn into bite-sized pieces
1 cup mild lettuce (I used butter lettuce, but again, there’s a full list at the original post, which also features a photo of a cat sleeping in a flowerpot), torn into bite-sized pieces
1/2 onion, I’d recommend a red one, and the recipe calls for dicing it and that’s what I did, but I’d say maybe slicing it would be better
1/2 a cucumber, sliced and each slice quartered
1/2 cup chopped walnuts
1/2 a 15-oz can chickpeas, drained and rinsed (I know, half a can is a pain, but you can make hummus with the rest, like I did)
for the dressing
2 cloves garlic
1/3 cup tahini
1/6 cup (I know, but just use a 1/3 cup measure and eyeball it halfway full) plain yogurt
1 – 2 (or more) tbsp water
1/2 tbsp lemon juice
1/4 tsp cumin
1/4 tsp coriander
Toss the salad ingredients together.
Put all the dressing ingredients in a food processor and process until smooth, adding more water if it’s too thick.
Dress the salad. Boom.
I used up the half-can of chickpeas and the half-container of yogurt making this hummus, which has made its way into some epic pitas.
Oh, heck – I’m publishing it anyway. I don’t have anything else saved up, and it’s bugging me that it’s sitting here and there’s nothing else to post. The other post is still on the page, but it’s a ways down. Soon it’ll be gone. Everything’s going to be ok.