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Photo by Con Poulos for The New York Times. Food Stylist: Simon Andrews.

This genius chickpea salad recipe uses the olive oil you bake the chickpeas in as part of the flavorful tahini dressing. We love heirloom black chickpeas for this. They create a beautiful contrast with the pita and are much more flavorful than their beige cousins.

 

INGREDIENTS

FOR THE CHICKPEAS:
  • 4 cups cooked chickpeas (black chickpeas will be a striking and flavorful choice)
  • ¾ to 1 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin, or 1 teaspoon each ground cumin and ground coriander
  • 1 teaspoon sweet paprika
  • Salt and pepper

DIRECTIONS

  1. Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don’t worry: It forms part of the dressing.)
  2. Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
TO SEE THE FULL  RECIPE ON THE NEW YORK TIMES CLICK HERE

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