1 medium red bell pepper, coarsely chopped
2 ribs celery, minced
1 jicama, peeled and diced small (or crunchy veg like turnips or water chestnuts)
3 green onions, chopped
1/2 Cup minced fresh parsley or cilantro
2 16-oz cans chick peas (garbanzo beans), rinsed well and drained
8 oz “lite” silken tofu (about 1/2 package)
2 cloves garlic, peeled and finely minced
1 Tbsp tahini
1 Tbsp Za’atar
1 tsp Sesame Seeds
1 tsp Smoked Paprika
1/8 tsp White Pepper
1 Tbsp lemon juice (preferably fresh)
Sea Salt to taste
Combine the bell pepper, celery, jicama, green onions, parsley (or cilantro), and 1-1/2 cans of garbanzo beans (chick peas) in a large serving bowl.
Pour remaining half-can of chick peas into a food processor, along with the remaining ingredients. Blend/pulse mixture until smooth. This is the dressing for the salad. Add a little more lemon juice if mixture needs to be more liquid.
Transfer the dressing from the food processor to the bowl of chick peas and chopped vegetables. Toss ingredients to coat and refrigerate at least one hour before serving. Adjust seasonings as needed, and serve garnished with additional parsley (or cilantro) and za’atar.
Serving suggestions: Serve on a bed of salad greens, on bread (or in pita) as a sandwich, or as a chunky dip for fat celery sticks (or pita chips).
(Can be prepared several days ahead).