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I really needed to use up some of that tahini in my fridge, and this recipe was perfect. It has a really unique, earthy taste. Thanks for sharing.
I love this recipe! A rare 5 star review from me. Very simple and easy to prepare and I have nearly everything in my pantry already. Anything I don't have is fresh an inexpensive. This is a definite keeper, one I've made several times already.
So yummy! I had chick peas and tahini in the pantry and didn't know what to do with either, then found this recipe which was ideal and very delicious.
Super easy and super tasty! Thanks for the quick fix for unexpected guests!
Made almost as written except I added the garlic with the beans and onions and subbed sun dried tomatoes for fresh (ever buy a tomato in February? Yuck.) Served over very fresh watercress leaves from our local farmer's market. Made for Best of 2012.
Delicious, quick and easy. As others have noted, this has a strong onion flavour. I enjoy it, but I would suggest that anyone with less love for onion reduce it. I used parsley instead of coriander and added some harissa-style hot sauce to the dressing.
Seriously quick and easy. I used fresh mint but dried ground corriander. And I used a yellow onion instead of red because I had it on hand. An absolutely wonderful recipe!!! Thanks!
I made this to share with a vegan friend and we both enjoyed it. I used a bit less onion and loved the flavor from the herbs. I also enjoyed this the next day and it was equally good. Thank you Jewelies.
I really liked this chickpea and tahini salad! I made it ahead and had it chill overnight and the flavors tasted wonderful the next day. I did add a dash of Braggs Liquid Aminos, but otherwise followed the recipe as is. Made for make my recipe tag.