Can you believe it?! I’m actually posting a recipe!
With all the travel we’ve been doing since arriving in America and with not having access to my own kitchen and photography equipment, I’ve been struggling to find the desire and inspiration to create recipes. When I’m not eating out, I eat such simple, whole foods that no recipe is required. But I finally spiced things up the other week and whipped up a simple recipe for this Tahini Chickpea Salad and I’m in love!
While I have access to so many more ingredients in America, I find that I still gravitate towards simple recipes. I want to be able to make the recipes I create in America once we get back to China and I also want my recipes to be un-intimidating. This recipe checks off all of those boxes. Minus salt and pepper, it just requires 6 ingredients, all of which I have access to in China. It also takes minimal effort to put together, which will be perfect once our little girl decides to make her grand appearance.
Starting tomorrow my travels will be over and I’ll just be chillin’ in Nashville, preparing for birth (and doing other things of course!). I’m hoping that with a stable schedule and more down time, my joy of cooking and creating recipes will return and I’ll be able to share more recipes with you all. Plus it’s coming up on Christmas and the holidays always get me excited to bake and create in the kitchen.
Give me all the cookies, sticky buns and hot chocolate!
For now I’m going to leave you with this simple, hearty, tangy and creamy Tahini Chickpea Salad recipe and I hope you have a chance to give it a try! It’s a delicious sandwich filler and even tastes great stuffed inside of a baked potato or lettuce boats. Sometimes I like to add some extra add-ins like raisins or chopped nuts for a little pizzaz, but simple is delicious as well. If you end up making this recipe, be sure to leave a comment down below or take a picture and tag #theconscientiouseater on Instagram so I can see your creation!
- 1 15 oz. can chickpeas, drained and rinsed
- 2 stalks celery, finely chopped
- 3 tablespoons tahini
- 2 tablespoons relish
- 2 teaspoons dijon mustard
- ½ teaspoon minced garlic
- salt and pepper to taste
- Optional Add-Ins: raisins, chopped nuts, etc.
- In a bowl, mash the chickpeas with a fork or a potato masher until fairly smashed and only some whole beans remain.
- Stir in the remaining ingredients until a creamy, hearty mixture forms.
- Add salt and pepper to taste and adjust any other ingredients to your liking.
- Spread on top of toast or stuff into lettuce cups or baked potatoes.