Mediterranean Chickpea Salad

Steps

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1. 1
   Prepare the spiced garlic oil: Grate the garlic cloves finely using a grater, or mince with a sharp knife. Add Aleppo pepper to the garlic.
   ▶ ≈0:21
2. 2
   Combine cumin seeds and coriander seeds in a bowl. Roughly crush the coriander seeds using a mortar and pestle or improvised tool like a sturdy mug, cast iron skillet, or the back of a chef's knife.
   ▶ ≈0:46
3. 3
   Add the olive oil to a small saucepan and heat over medium heat for about 2 minutes until hot. Add the cumin and coriander seeds, stirring frequently for 2 to 3 minutes until fragrant and darkened.
   ▶ ≈1:19
4. 4
   Pour the hot spiced oil over the garlic and Aleppo pepper mixture, stirring well to coat the garlic evenly.
   ▶ ≈2:13
5. 5
   Add the drained chickpeas to the oil mixture, then add fresh lemon juice, minced preserved lemon peel, sumac, and season with salt and black pepper. Fold gently to combine.
   ▶ ≈2:45
6. 6
   Prepare fresh vegetables: Thinly slice red onion (about 1 heaping cup or 100g) and soak in ice water for 10 minutes to crisp. Dice the Persian cucumbers. Chop or tear the mint and parsley.
   ▶ ≈4:35
7. 7
   Drain the onions and add them to the marinated chickpeas along with the cucumbers, about half of the fresh herbs, and the sesame seeds. Mix gently and taste, adjusting salt and lemon juice as needed.
   ▶ ≈5:39
8. 8
   Make the tahini sauce: Combine tahini with fresh lemon juice, a small amount of maple syrup to balance bitterness, salt, and ice water. Whip until creamy and fluffy, tasting and adjusting the seasoning as needed.
   ▶ ≈6:49
9. 9
   Plate the salad: Spread the creamy tahini sauce on a serving plate or platter. Top with the chickpea salad, then scatter with remaining fresh herbs, Aleppo pepper, sumac, and a pinch of flaky sea salt.
   ▶ ≈8:08