Life is thus that I am basically a Lazy Vegan 24/7 and haven’t had a chance to sit and plan and be creative with my cooking. I really want to turn things around, so I decided to make a different sort of chickpea salad to eat with my Boca Chik’n Patty sandwich.
Tahini-Soy Chickpea Salad
1 15 oz canned chickpeas (I would have used dry beans if I had planned ahead)
1/4 cup soy sauce
1/4 cup olive oil
3 tbsp tahini
1 garlic clove, minced
juice of one lemon
I drained the chickpeas and set them aside. I then mixed all the other ingredients together in a bowl.
I mixed the beans with the dressing. Note: I only used about half of the dressing.
To make things a little more interesting, I added some grated carrot, sesame seeds, ground coriander, and dried parsley flakes. I’m sadly lacking fresh herbs at the moment and certainly would have added fresh cilantro or parsley instead.
I added some crushed red pepper after plating the salad. This ended up being a delightful and hearty meal! –Melissa