Use the toasted chickpeas like croutons and add them to lots of salads for crunch or use them as a snack as they are really moorish
To prep ahead, prepare all the elements but do not assemble. Refrigerate and assemble from point 4 just before serving so that the chickpeas and pistachios don’t go soft. This is a great salad to go with BBQ’d meat or even just with warm pitta. Or serve with a green salad for a veggie option but keep the chickpeas separate and sprinkle them on as croutons before you eat it.
The salad keeps well in the fridge for two days, however, I would add the chickpeas and pistachios right before serving, so they don’t get soft.
I love Tahini in dressings but this versatile sesame paste adds a mild, nutty flavour and depth to lots of things I cook, without overpowering other ingredients. The best tahini has a silky-smooth texture that works wonders in sauces, salad dressings, smoothies, soups, brownies, and of course hummus. However, not all tahinis are equal. I tend to go for a light smooth one with a Middle Eastern provenance but I would suggest trying to find one that is not too bitter and claggy and the lighter ones are easier to use. I use Al Taj from Sous Chef www.souschef.co.uk for its velvety texture, with a slightly sweet and wonderfully nutty flavour.
If you don’t have tahini make a lemon olive oil dressing using some garlic and honey as above and maybe add some Greek or plain yoghurt for the creaminess.