4 cups fresh water
1 small onion, peeled and halved
2 cloves of garlic, peeled
1 celery stalk, washed
1 small, peeled carrot
1 bay leaf
½ cup olive oil
About a ¼ cup of kosher salt.
1 cup of dry chickpeas, soaked for at least 6 hours or use quick soak method below.4 cups fresh water1 small onion, peeled and halved2 cloves of garlic, peeled1 celery stalk, washed1 small, peeled carrot1 bay
Salad Ingredients
2 cup drained chickpeas, homemade or canned with 3 tbsp of chickpea liquid reserved
3 cloves garlic, chopped
2 tsp red chili flake
4 cups baby spinach
½ red onion, thinly sliced
1 bunch fresh parsley, chopped
1 lemon
3 T olive oil
Kosher salt and black pepper
Yogurt-tahini dressing (below) 2 cup drained chickpeas, homemade or canned with 3 tbsp of chickpea liquid reserved3 cloves garlic, chopped2 tsp red chili flake4 cups baby spinach½ red onion, thinly sliced1 bunch fresh parsley, chopped1 lemon3 T olive oilKosher salt and black pepperYogurt-tahini dressing (below) Combine all dressing ingredients and whisk together.
Heat a frying pan on medium heat with 1 tbsp of olive oil until the oil looks shimmery.
