The 49th recipe I made for the Cook the Book Fridays group using the Everyday Dorie cookbook by Dorie Greenspan is Chickpea-Tahini Salad, it can be found on page 93.
Ingredients: tahini, lemons, garlic, ginger, cumin, smoked paprika, salt, cayenne pepper, honey, canned chickpeas, red bell pepper, red onion, cilantro, dill, black pepper.
Mark doesn’t eat chickpeas…ever, so I knew I was on my own for this recipe and made just a small portion, a third of it to be exact, which was two servings with some tuna fish for lunch on the First Friday of Lent and some leftover for the next day’s lunch with some leftover rotisserie chicken. I liked it, it was a nice little salad side dish. I would make it again and I can see how I can change some flavors and add different ingredients to make it new and different. I will make it again, it’s nice to have on hand, and I happen to like chickpeas.
To see what others in the group made this week, click here, for the Cook the Book Fridays link. We don't publish recipes from the book here in deference to the author, but the author has been generous and you can find many of them online.