CHICKPEA AND TAHINA SALAD

[annie]

Ingredients

2 cups boiled chickpeas (kabuli chana)
½ tablespoon tahina
½ cup mayonnaise
1 tablespoon olive oil
2 teaspoons lemon juice
Salt to taste
Black pepper powder to taste
1 medium cucumber, seeded and diced
1 medium tomato, seeded and diced
1 medium carrot, coarsely grated

METHOD

Place tahina and mayonnaise in a small bowl.

Using a wire whisk, whisk in olive oil and lemon juice. Add salt and black pepper powder to taste.

Place chickpeas, cucumber, tomato and carrot in a large bowl.

Pour dressing on the chickpeas mixture and toss well. Serve immediately with sliced wheat bread.