Pumpkin & Chickpea Salad w' Tahini Dressing

tahini is a relatively new discovery for me. i mean peanut butter and i go waaay back, but tahini has a new-found special place in my heart. of course i am in no competition with the tahini queen molly, but it is slowly working it's magic on me, creeping more and more into my diet.  so much so that when in the early hours of limited consciousness in the morning, my toast went from smashed avo to tahini topped with banana or macadamia dukkah. when did this happen? what is my subconscious telling me?? how did i eat nearly half a jar of tahini in one week????????

i need tahini therapy. tahinapy. tahirapy. tahinerapy. oh god 

in fact my love of the stuff extends into other parts of my life. i'm sitting in class thinking less about quadratic equations and more about how many types of baked sweets can i stuff tahini into. cookies? cakes? macarons? pancakes? pancakes!!!! 

but i have a friend named belle (hiii!!!!) who is allergic to the stuff. sesame seeds are her kryptonite. so in between my tahini daydreams, i'm having mini panic attacks wondering if the tahini particles in my breath are going to paralyze her. i'm a walking killer, with the murder weapon seeping through the sweat coming out my pores. gah!

i can see the headlines now "death by tahinicrazed condiment obsessed girl kills her anaphylactic friend in third period"     

it's a freaking condiment crisis. who knew tahini could be a life or death situation?  

notes: what conceptually started out as pumpkin and tahini burgers quickly turned into a salad because i'm "on a health kick". i fully expect it to last a whole three days before i throw in the towl and eat a cookie. hehehe cookies <3. either way this tastes really good if i do say so myself and although it's literally just wilted greens, baby food and chickpeas it may or may not become a staple food in my shocking diet. maybe i should go on a health kick... 


pumpkin & chickpea salad w' tahini dressing

{serves one because sharing is so last year}

ingredients

200g chickpeas

1 garlic clove

2 tsp za'atar

1/4 tsp sea salt flakes

3 cups mixed salad leaves (i used spinach & mixed lettuce)

cracked  black pepper, to taste

 

 pumpkin puree

1/2 butternut pumpkin

2 tsp coconut oil

1 /2 tsp za'atar

 

tahini dressing

1/2 tbsp tahini

1  1/2 tsp olive oil

1/4 tsp sea salt flakes

method

cook your chickpeas (drained!!), chopped garlic clove, za'atar & salt in a non-stick fry pan over medium heat. don't add any oil!!! i know i know the temptation is there, but just don't okay! :)

cook for about 3-5 minutes or until your chickpeas are a consistent darker shade of brown & it smell yummy. remove the pan from the heat completely (as in, take it off the stove top altogether) and add your greens. using a wooden spoon, gently mix it together until your greens wilt. serve atop some pumpkin puree and drizzle on some tahini dressing & cracked pepper.

to make the pumpkin puree                                      

cut the pumkin skinless and into small pieces. roast, coated well in the coconut oil and za'atar. salt and pepper to taste. roast for 40-45 minutes or until caramelised and soft. using a food processor, blitz the pumpkin until a smooth puree is formed.  store in the fridge in a steralised jar! 

 

to make the tahini dressing                        

mix the tahini, oil and sea salt flakes together in a glass (i used an espresso glass if that indicates the amount it makes). drizzle onto the salad when ready to serve!   

 


- jess :)