Chickpea Salad With Tahini Dressing - cooking recipe

Ingredients

Salad
2 cups chickpeas, rinsed and drained
1 1/2 cups green peppers, chopped
1 1/2 cups carrots, chopped
1/2 cup celery, chopped
1/2 cup green onion, chopped
Dressing
1/3 cup ricotta cheese
3 tablespoons water
2 tablespoons tahini (sesame seed paste)
2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 1/2 tablespoons soy sauce
1 teaspoon garlic, crushed
1/4 teaspoon cumin
1/3 cup cilantro, chopped (or parsley)

Preparation

Salad: In a bowl, combine all salad ingredients.
Dressing: In a food processor, process all dressing ingredients, except cilantro, until smooth.
Combine with salad and cilantro; toss to coat.
To cook dried chickpeas: Cover 2 cups chick-peas in water and bring them to a boil for 3 minutes.
Leave covered for 1 hour, drain water, cover with fresh water and simmer for 20 - 30 minutes or until tender.