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Deli Bowls With Smashed Chickpea Salad Recipe on Food52

kept byCelestielj
recipe byFood52

3 cups cooked chickpeas, or 2 (15-ounce, or 425g) cans, drained and rinsed
2 stalks celery, finely chopped
2 scallions, green parts only, chopped
1 large dill pickle, finely chopped
2 tablespoons chopped fresh dill, or 2 teaspoons dried dill weed
1 tablespoon capers (optional)
6 tablespoons (90g) tahini or vegan mayonnaise, plus more if needed
1 tablespoon apple cider vinegar
1 1/2 tablespoons Dijon mustard
1/4 teaspoon salt
Freshly ground black pepper
5 cups (150g) firmly packed baby spinach, baby arugula, or chopped lettuce
2 cups (300g) cherry tomatoes, halved or quartered
1 large cucumber, peeled and chopped
3/4 cup (175ml) Everyday Lemon Tahini Dressing (see below)
4 whole wheat pita breads, cut into quarters, or 4 slices rye, pumpernickel, or sourdough toast, cut into quarters
Optional toppings: Chopped dill pickles, sauerkraut, pickled beets, chopped scallions
Everyday Lemon Tahini Dressing

1/4 cup (60ml) warm water, plus more if desired
1/4 cup (60g) tahini
1 clove garlic, finely minced or grated
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon agave nectar or maple syrup
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper



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