Middle Eastern Goodness Recipe
Taste the freshest Middle Eastern flavors crafted with care and passion in our vibrant bowls, rolls, and salads.
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Ingredients
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Garlic-Tahini Dressing
Spiced Chickpeas & Vegetables
Herb Salad & Grain Base
Pickles, Crunch & Finish
Method
Garlic-Tahini Dressing
Make the dressing
In a medium bowl whisk together 0.75 cups tahini and 0.25 cups fresh lemon juice until the mixture thickens and seizes. Add 0.25 cups warm water a little at a time, whisking to loosen to a pourable but creamy consistency. Stir in 2 minced garlic cloves, 2 tbs olive oil, 0.5 tsp ground cumin, 0.5 tsp sea salt, 0.25 tsp black pepper and 0.5 tsp maple syrup or honey. Adjust thickness with additional warm water (up to 2 tbs) and adjust salt/lemon to taste. Set aside at room temperature.
Spiced Chickpeas & Vegetables
Cook chickpeas and vegetables
Preheat a large skillet over medium-high heat. Add 2 tbs olive oil. When hot, add 2 cups drained chickpeas, 1 tsp ground cumin, 0.5 tsp ground coriander, 0.5 tsp smoked paprika, 0.5 tsp ground sumac (if using), 0.5 tsp sea salt and 0.25 tsp black pepper. Toss to coat and cook, stirring occasionally, until chickpeas begin to brown and crisp in places, about 6–8 minutes. Add the diced red bell pepper and sliced red onion and cook another 3–4 minutes until vegetables soften but retain some bite. Remove from heat and fold in 1 cup halved cherry tomatoes so they warm but remain juicy.
Herb Salad & Grain Base
Assemble the grain-herb base
In a large bowl combine 2 cups cooked and cooled bulgur or couscous, 0.75 cups chopped fresh parsley, 0.25 cups chopped fresh mint, 1 diced seeded cucumber, 3 sliced green onions, 1 tsp lemon zest, 1 tbs olive oil and 0.5 tsp sea salt. Toss gently until evenly mixed. Taste and adjust salt or lemon as needed. Spread mixed greens or baby spinach evenly on serving bowls or a shallow platter and spoon the grain-herb mixture on top to form the base.
Pickles, Crunch & Finish
Finish and serve
Top the grain-herb base with the warm spiced chickpeas and vegetables. Scatter 0.5 cup pickled turnips or quick-pickled red onions, 0.5 cup crumbled feta (if using), and 0.25 cup toasted pine nuts or slivered almonds over the bowls. Drizzle 2–3 tablespoons of the garlic-tahini dressing over each serving (or to taste) and finish with 1 tsp extra-virgin olive oil and a light dusting of 0.25 tsp ground sumac if desired. Serve with lemon wedges on the side to squeeze over just before eating.