A salad with chickpeas, cherry tomatoes and tahini

It has been the first time this year I cooked something new with chickpeas, apart from the usual meringue. For those who are still unaware what to do with chickpea brine, here I posted a meringue recipe (it’s mainly for those who don’t eat eggs). I spotted this very recipe on Veronika Belotserkovskaja’s web site. You may vary the number of all ingredients according to your own preferences, but nevertheless, the more tomatoes the tastier.


  • chickpeas
  • sweet cherry tomatoes
  • tahini (you may either cook it following my recipe here or buy it here, but in the latter case you’d better add a crushed garlic clove)
  • lemon juice
  • olive oil
  • salt
  • ground pepper


  1. Cook chickpeas according to manufacture instructions.
  2. Cut tomatoes in four and then add them to cool chickpeas.
  3. Flavour  with tahini, olive oil, fresh lemon juice, salt and pepper.

Translated by Katerina Tarakina

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