I’m excited to share this idea here. It’s pretty simple to make and so delicious.  I’m a big fan of chickpeas but they do need a lot of love to really get their flavors going. Mash them up with some cumin, lemon and a touch of heat and you have a delicious salad to tuck into pita bread, roll on a tortilla or kale leaf, serve as a dip or as a base for a tartine.

This is how I made this batch, but you can add or hold ingredients to taste.

Use one can of chickpeas, drain and mash it slightly to keep a bit of a crunch.

In a separate bowl mix well until creamy:

• 1 tbsp pure tahini
• 1 tbsp Extra Virgin Olive Oil
• Juice 1/2 lemon (aprox. 1/2 tbsp)
• 1/2 tbsp water
• 1/4 tsp cumin
• 1/4 tsp salt
• 1/2 tsp of Huy-Fong Chili Garlic Sauce (it can be replaced with Sriracha or fresh chopped garlic and chili flakes)

Mix the sauce with the mashed chickpeas.

I spread half of the salad evenly on top of a slightly toasted bread. Added some thin sliced cucumbers, watermelon radishes, chopped parsley, toasted almonds and lunch was ready.

I was so hungry…Taking the pictures was pure torture.

I ate the other half of the salad as a dip for the extra cucumber slices and I finger licked the bowl.