Recipe Swap - Avocado and Tahini Salad with Chickpeas

Want to see what other Memorial Day recipes were made during the swap? Here is the link to the Memorial Day Recipe Swap Roundup

This week's cooking board recipe swap theme was something you'd bring to a cookout. I got this recipe for Avocado & Tahini Salad with Chickpeas from Jill over at JBean Cuisine.


The salad was good and like Jill's husband, we found the dressing to be almost like a dip. Unfortunately we didn't have any cookouts to attend this year so it was just the two of us eating this, but it was a welcome change from our usual sides.

I found the dressing to be a little thick, even with the addition of the yogurt, so I added some cold water to the food processor to thin it out. I left out the carrots since I'm not a fan of raw carrots, and I didn't specify baby spinach on the shopping list so I left that out as well, but I'm leaving Jill's original recipe below. You can add whatever salad ingredients you like or have on hand.

Avocado and Tahini Salad with Chickpeas
JBean Cuisine

1 avocado, cut in half and flesh removed
1 tablespoon extra virgin olive oil
1 garlic clove, grated
3 tablespoons tahini
1/3 cup plain yogurt (or Greek yogurt)
2 tablespoons lemon juice
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric powder
1/2 teaspoon kosher salt
cold water, as needed
1 head of romaine lettuce, chopped
2 cups fresh spinach, chopped finely
1 can of chickpeas, drained and well rinsed
1/4 red pepper, chopped
1/4 green pepper, chopped
6 mushrooms, sliced
10 baby carrots, chopped
10 cherry tomatoes, sliced in half
1/4 medium cucumber, chopped

Using your food processor combine all of the dressing ingredients. Give it a whirl until well incorporated.

Prepare and chop all of your salad ingredients. Place salad ingredients in a large bowl and mix well.