Ingredients

  • 1 cup chopped tomatoes
  • 1 cup chopped cucumber
  • ¼ cup chopped red onion
  • ¼ cup chopped pitted olives
  • ¼ cup chopped fresh parsley
  • Salt and freshly ground black pepper
  • 3 cups cooked or canned chickpeas
  • 3 tablespoons lemon juice
  • 1 tablespoon olive oil, plus more for drizzling
  • ¼ teaspoon ground cumin
  • 1 small garlic clove
  • 2 to 3 tablespoons tahini
  • ½ cup crumbled feta
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      398 calories; 18 grams fat; 4 grams saturated fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 45 grams carbohydrates; 12 grams dietary fiber; 9 grams sugars; 17 grams protein; 16 milligrams cholesterol; 661 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings.

Preparation

  1. Combine the chopped tomatoes, cucumber, red onion, olives, parsley and a sprinkle of salt and pepper in a small bowl; set aside.
  2. In a blender, combine the chickpeas, lemon juice, 1 tablespoon olive oil, cumin, garlic, tahini and a sprinkle of salt and pepper. Gradually add water (start with 1 cup) and blend until smooth and thin enough to pour. Taste and adjust seasoning. Pour into bowls, and top with the chopped-vegetable mixture, some crumbled feta, a sprinkle of cumin (if you like) and a generous drizzle of olive oil.

15 minutes

Dining and Cooking