Chickpea, Tomato, Cucumber Salad with Tahini Lemon Sauce

Chickpea, Tomato, Cucumber Salad with Tahini Lemon Sauce

Serves 4

Sauce Ingredients:

• ¼ cup tahini

• ¼ cup lemon juice (about 2 lemons)

• ¼ cup extra virgin olive oil

• 1 garlic clove, minced

• 2 tsp miso paste*

• 1 tsp maple syrup

• Fresh ground black pepper, to taste

Salad Ingredients:

• 1 cucumber, diced

• 1 cup cherry tomatoes, halved (or 1 large tomato, chopped)

• 1 cup chickpeas

• ½ cup parsley, chopped

• ½ cup sheep’s milk feta (or any other kind of feta)

• ½ cup walnuts (optional)

Directions:

Combine all of the sauce ingredients into small bowl and whisk until uniform.

Combine the cucumber, tomatoes, chickpeas, parsley and feta into a large bowl. Pour dressing on top and mix until evenly coated. Top with additional feta and parsley and finish with fresh ground black pepper.

*If omitting miso paste, make sure to add salt, to taste.

Recipe and photo courtesy of Natalie Bickford.

Avocado Cucumber Gazpacho

Ingredients

• 2 avocados, pit removed

• 1 cucumber, peeled

• 1/4 red onion, chopped

• 1 garlic clove, halved

• 3/4 cup unsweetened coconut milk

• 3/4 cup plain yogurt

• 1 cup water

• 1 lime, juiced

• 1/2 teaspoon cumin

• 1 1/4 teaspoons kosher salt

• 1/2 teaspoon cayenne

• Lime wedges, for topping

• Chopped cilantro, for topping

Directions

Place all of the ingredients except the toppings into a food processor or high-powered blender. Puree/blend until smooth

Store in the fridge until chilled. Garnish with cilantro and a squeeze of lime.  Optional: Sprinkle a generous amount of cayenne on top for some extra heat)

Recipe adapted by Natalie Bickford.