Make-Ahead Chickpea Salad with Date and Tamarind Dressing
 
 
A make-ahead chickpea salad filled with fresh vegetables and a sweet and sour date and tamarind dressing.
Yield: 2-4 servings
Ingredients
For the dressing
  • ¼ cup date syrup
  • 1 tbsp tamarind paste
  • 1 tbsp fresh lime juice
  • 1 tsp ground ginger
  • sea salt, to taste
For the chickpea salad
  • 1 (15.5 oz) can chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 1 shallot, minced
  • 1 cup cherry tomatoes, halved
  • 2 tbsp fresh dill leaves, minced
  • 2 tbsp fresh mint leaves, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp Aleppo pepper flakes
  • ½ tsp amchur powder
  • ½ tsp coarsely ground black pepper
  • sea salt, to taste
Instructions
For the dressing
  1. In a medium bowl, whisk together the date syrup, tamarind paste, lime juice, and ginger. Season to taste with salt. Set aside while you prepare the rest of the salad or store in the refrigerator for up to 1 week.
For the chickpea salad
  1. In a large bowl, toss together the chickpeas, cucumber, shallot, cherry tomatoes, dill, mint, olive oil, pepper flakes, amchur, and black pepper. Toss with 2 tbsp of the dressing, then season to taste with salt. Add more dressing as desired.
Notes
Recipe from The Flavor Equation
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/03/make-ahead-chickpea-salad-with-date-and-tamarind-dressing.html