Fragrant chick pea, potato and cucumber salad

Combining the tastes of buttery chick peas with toasted seeds creates an interesting spectrum of flavour. Whether you use cumin, caraway, fennel or all three seeds combined doesn’t really matter.

It will bring your salad alive.

IMG_0098 (Small)

New potatoes, thick sliced
Cucumber, chunks
Red onion, sliced
Several gherkins, optional
Fresh herbs
Salad greens

1 can chickpeas, drained & rinsed
1 tsp cumin seed
1 tsp fennel seed
1 tsp caraway seed
2 cloves garlic, crushed

¼ cup tahini
¼ cup water
¼ cup parsley
½ lemon, zest & juice
Drizzle maple syrup, optional
Salt to taste

1. Steam potatoes until cooked ~10 minutes.
2. Meanwhile in a dry pan toast fennel, cumin & caraway seeds until fragrant, stirring continuously. Add in garlic, drained chickpeas and a splash of wine or water to prevent sticking.
3. Coat chickpeas in seeds and garlic. Take off heat after a couple of minutes.
4. Whisk or blend all the dressing ingredients together.

In a large bowl toss the potatoes with other salad ingredients. Dress and top with chickpeas.

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