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 www.purefoodnyc.com
Photo: Robert Breitenbach
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
salt
pepper
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.
I’m going to be in NYC during May 2012 and want to eat the finest burgers. Any suggestions guys as I need to fill my diary for the week?