Serve these warm chickpeas spooned over toasted sourdough or country bread.
|4||teaspoons sesame seeds|
|2||tablespoons red wine vinegar|
|3||tablespoons olive oil|
|2||cloves garlic, chopped|
|4||scallions, trimmed and finely sliced|
|2||tablespoons sesame paste|
|2||tablespoons chopped fresh parsley|
|2||tablespoons chopped fresh mint|
|3||tablespoons chopped black olives|
|4||ripe tomatoes, peeled, seeded, and chopped|
|2||cans (15 ounces each) chickpeas, with their liquid|
1. In a dry skillet over medium heat, lightly toast the sesame seeds until fragrant; set aside to cool.
2. In a large bowl, whisk the vinegar and olive oil. Stir in the garlic, scallions, sesame paste, parsley, mint, olives, and tomatoes.
3. In a saucepan, heat the chickpeas and their liquid until they are hot. Drain into a colander.
4. Add the chickpeas to the dressing, sprinkle with sesame seeds, and stir well.
Adapted from “The Vegetarian Option’’