A simple but tasty salad perfect for lunch or to accompany an evening meal, full of fresh flavours and packed with vitamins, minerals, and fibre.

This salad dish is a recent addition to our new menu at Raw & Cured where the menu is designed around feel-good food. Our new menu is all about being flexible based on what our bodies might need on different days. For example, if you’re after a protein pick-me-up after a gym session you can add extra dairy, lean meat, and fish to your dish! If you like the sound of our new menu, why not give this recipe a go?

What you’ll need

(Serves 4)

For the chickpeas…

• 2 cans chickpeas – rinsed & drained
• ½ garlic clove – minced
• ½ tsp each: ground cumin/ground coriander/smoked paprika/ground cinnamon
• 1 lemon zest
• ½ lemon juice
• Tbsp Dorset apple syrup or pomegranate molasses
• Salt & pepper to taste
• Olive oil to bind

For the dressing…

In a food processor or a stick blender add the below:

• ½ garlic clove – minced
• 1 lemon – juice & zested
• 3 tbsp tahini
• 3 tbsp olive oil
• Water
• Salt & pepper to taste

For the garnish…

• ½ pomegranate seeds
• Handful coriander – roughly chopped
• Handful dill – picked into fronds
• Handful mint leaves - roughly chopped
• 2 tbsp toasted pine nuts

What to do

1. Combine the chickpeas with the rest of the marinade ingredients, adjust seasoning to taste, set aside for 30 minutes.
2. Meanwhile, blend the dressing ingredients together. It will become very thick. Add water little by little until you reach a consistency that can be drizzled (consistency of double cream).

To serve

1. Transfer the chickpeas into a large bowl or platter.
2. Drizzle generously with the tahini dressing.
3. Scatter over the pine nuts/pomegranate.
4. Sprinkle over a little extra olive oil and then finish with the herbs and enjoy!

If you like the sound of this, why not book a table at Raw & Cured to explore our new menu? Book here.