Med Vegan: Chickpeas with Parsley-Tahini Sauce

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* Exported from MasterCook Mac *

 

Chickpeas with Parsley-Tahini Sauce

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein p7

Serving Size : 4 Preparation Time :0:00

Categories : Legumes Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups cooked chickpeas

- or 1 (19-ounce) can chickpeas -- rinsed and drained

1/2 cup packed fresh flat-leaf parsley -- finely chopped

2 tablespoons sesame tahini

2 large garlic cloves -- finely chopped

1/2 large lemon -- juiced

- about 2 tablespoons

salt and freshly ground black pepper -- to taste

Pita bread or crackers

or whole butter lettuce and/or

radicchio leaves

 

This addictive appetizer -- rather like an unmashed hummus -- is

terrific with pita bread, crackers, or served in butter lettuce or

radicchio leaves. Ready in just about five minutes using canned

chickpeas, you simply can't bet is convenience when unexpected guests

drive by.

 

In a medium bowl, toss the chickpeas, parsley, tahini, garlic, lemon

juice, slat, and pepper until well combined. Serve at room

temperature, or refrigerate for at least 1 hour and serve chilled,

accompanied by the pita bread, crackers, or lettuce leaves, if

desired.

 

Advance Preparation: The mixture can be stored, covered, in the

refrigerator for up to two days.

 

Makes 4 to 6 servings

 

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Per serving (excluding unknown items): 139 Calories; 2g Fat (13%

calories from fat); 8g Protein; 24g Carbohydrate; 0mg Cholesterol;

6mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat

 

 

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