Mediterranean Chickpea Salad

Steps

1. Add the drained chickpeas to a large bowl. In a small bowl, combine the garlic and Aleppo pepper.

2. Lightly crush the coriander seeds by either blitzing once or twice in a spice grinder; using a mortar and pestle; or crushing with the back of a sturdy mug.

3. Toast the spices: Heat the olive oil in your smallest frying pan or saucepan over medium heat for 2 minutes. Add the crushed coriander and cumin seeds. Allow to sizzle and swirl the pan frequently to prevent burning. Cook for 2 minutes, or until the spices are a few shades darker and very aromatic. Immediately pour the hot oil over the garlic mixture and allow to sizzle. Stir, then let sit for 1 minute.

4. Pour the infused oil over the chickpeas. Stir in the minced preserved lemon (or 1 TBSP lemon zest), 2 TBSP (30 mL) lemon juice, and sumac, if using. Season generously with salt and pepper (I use ~ 1 ½ tsp kosher salt). Set aside to marinate.

5. Add the sliced red onion to a bowl of ice water (to mellow out the pungency). Soak for 10 minutes, then drain and pat dry.

6. Tahini Dressing: In a bowl, combine the tahini, 3 TBSP (45 mL) ice water, 2 TBSP (30 mL) lemon juice, maple syrup, and ½ teaspoon kosher salt. Stir with a fork until thick and very creamy (I like mine spreadable and thick, but if using less tahini, it will be a bit thinner). Taste, adding lemon juice or salt to taste, or more maple syrup for sweetness.

7. Add the diced cucumbers, drained onions, sesame seeds, and half of the chopped mint/parsley to the chickpea salad. Toss well to combine. Taste, adding more lemon juice or salt as desired.

8. Schmear the Tahini Dressing onto the bottom of a shallow bowl or plate. Top with the chickpea salad and the remaining mint and parsley. Sprinkle the salad with a bit of sumac and Aleppo pepper and flaky sea salt to taste.