food for the mind

In the Kitchen

Mid-Summer’s Chickpea Salad


1 15 oz. can chickpeas, rinsed and drained
¾ cup mung beans either sprouted or cooked
3 Tbs quinoa, cooked
1 heirloom tomato, cut into chunks
1 sweet onion, thinly sliced
2 scallions, chopped finely
2 cloves garlic, crushed
4 sprigs of mint, chopped
4 Tbs parsley, chopped


1/4 cup of tahini

1/8 cup water
cayenne pepper

Combine all ingredients and toss with salt and pepper to taste. For the dressing: begin adding water one teaspoon at a time until tahini thins but doesn’t become too runny. Add salt, pepper and cayenne pepper to taste. Dress salad individually right before serving.

My name is Miriam and I am Dana’s research assistant, guest blogging for this week’s recipe. I find so much expression and joy through playing with food and creating dishes that taste great. International cuisine makes it all the more inspiring- being able to experience a little bit of culture with each bite. Here I found comfort in the Mediterranean diet after having traveled to and missing the Israeli taste buds all too much.

The chickpeas and mung beans are a great source of soluble fiber. The tomatoes contain lycopene which act as a natural SPF and protect the skin against sun damage. The blend of fresh and dried spices account for its kick and addict-ability factor. The more color, the better.

Miriam blogs regularly at
Photo: Robert Breitenbach


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