Chickpea Salad
Adapted from the New York Times
Ingredients
6 tablespoons extra-virgin olive oil
6 tablespoons tahini
3 tablespoons fresh lemon juice
½ teaspoon grated garlic
Kosher salt and pepper
2 (15-ounce) cans chickpeas, rinsed and drained
½ cup finely chopped celery
½ cup finely chopped scallions
½ cup freshly grated Parmigiano-Reggiano
Instructions
In a large bowl, combine oil, tahini, lemon juice and garlic. Season with salt and pepper, then whisk until well combined. Add chickpeas and mash with the back of a fork or spoon until chunky. Add celery, scallions and cheese, and mix well. Season with salt and pepper.
Enjoy on a sandwich, with crackers, or however you prefer!