I was selected recently to be a #MorrisonsMum and hubs and I went to our nearest Morrisons supermarket to buy the food for our Bank Holiday Monday Family BBQ, I promised I would share all the recipes, so here is my recipe for Chickpea + Cucumber Salad with Tahini Dressing.
I’ve decided (since I’m on a diet) that I’ll be including the calorie count for each dish which I’ve worked out using the labels on the food packaging and other online resources.
I’m also including how much each dish costs to make using the ingredients I bought from Morrisons. Added ingredients such as herbs, spices and olive oil etc are not included as I figure most of us have those sorts of things in our store cupboard (I know I do!)
I thought instead of making a homemade hoummus (a recipe which I’ve shared before on my blog) I thought I’d make a salad with the chickpeas instead. Tahini is the base for making this dip and if you can find it in the supermarket – I was pleasantly surprised to find it in Morrisons, then this salad is (as I like to think most of my recipes are!) very easy to make!
If you’ve never used tahini before, let me tell you about it – it’s a sesame paste which comes in a jar that is topped off with some oil. Before scooping out your measurements for any dish, it is worth just giving it a little stir. To thin tahini out, I use both cold water and lemon juice. You may be alarmed when you add the water and start mixing to see it start to split – this is quite normal, but after some brisk whisking it will come together and turn pale, almost white. If it’s too thick, just beat in some more water. If it’s too thin, a bit more tahini!
- 2 x 400g can chickpeas
- ⅓ cucumber, deseeded and finely diced
- small handful fresh parsley, finely chopped
- For the dressing
- 3 tbsps tahini paste
- 50ml cold water
- juice of ½ lemon
- 1 garlic clove, peeled and crushed
- Drain and rinse the chickpeas and add to a bowl with the chopped cucumber and parsley.
- Make the dressing by whisking the tahini paste with the water quite vigorously. Start off slowly to incorporate the water and then whisk so that the tahini almost turns white. It may look like it has split to start off with, but it will come back together.
- Add the lemon juice and whisk again. You want it to be the consistency somewhere between single and double cream!
- Stir in the garlic and season to taste with salt.
- Pour the dressing over the chickpeas and mix well.
- Chill until required.
I used about a third of a jar of tahini and the chickpeas were really cheap – just 38p for a can! I had garlic and salt in my store cupboard, as these are staple ingredients for me.
The cost of this Chickpea + Cucumber Salad is £1.86, which works out at 23p per portion! Throw in a few more pence for the store cupboard ingredients and this is a great value salad which goes very well as a vegetarian filling inside toasted pitta bread.
The total calories for this whole dish is approximately 681 kcals. Per serving it is 85 kcals.
So not only cheap to make, but low in calories too!
Disclaimer: Please remember, I’m not a dietitian I follow and tweak recipes, or create my own. Calorie counts (if applicable) are worked out using resources online. Always check with your doctor before going on any weight loss programme.