Feel good salad

Adapted from Bon Appetit

Tahini Ranch

INGREDIENTS

• ¼ cup plus 2 tablespoons fresh lemon juice

• ¼ cup plus 2 tablespoons tahini

• ¼ cup extra-virgin olive oil

• 2 tablespoons white miso

• 2 teaspoons pure maple syrup or agave nectar

• 1½ teaspoons onion powder

• ½ teaspoon garlic powder

• Kosher salt, freshly ground pepper

i put all the ingredients in my big metal cup that came with my immersion blender and blended it all up.

Chickpeas

1 lb dried chickpeas

1 medium onion

6 garlic cloves

2 3x 1 in strips lemon zest

1/4 C extra virgin olive oil

salt and pepper

combine chickpeas, onion, garlic, lemon zest, olive oil and a couple big pinches salt in a large pot. Add 2 quarts water and stir to combine. Bring to a boil, then reduce heat to med low. Simmer, stirring occasionally and replacing any water that evaporated until chickpeas are tender, about 2 hours. Taste and season generously with salt and pepper. Let cool.

Salad

raddichio or arugula for base

raosted carrots (I split baby carrots, tossed with olive oil, S + P and tossed them under the broiler for a few minutes)

10 min jammy egg

fresh herbs like dill and cilantro

sliced cucumbers

chickpeas

Dress with tahini ranch