Middle Eastern Crunch Salad Recipe | myfoodbook

Ingredients

• 250g (1 heaped cup) dried chickpeas
• 240g (1 cup) hulled tahini
• 2 cloves garlic, roughly chopped
• Juice of 1/2 lemon, or to taste
• 60ml (1/4 cup) extra virgin olive oil, plus extra, for drizzling
• 125ml (1/2 cup) water
• 1 very large handful flat-leaf (Italian) parsley
• 2 teaspoons sea salt
• Freshly ground black pepper
• Sweet or Hungarian paprika
• 200g (1 cup) brown rice
• 160g (1 cup) wild rice
• 1 each red, green and yellow capsicum (pepper)
• 8 small celery stalks
• 3 spring onions (scallions)
• 150g (1 cup) pine nuts
• 1 handful coriander (cilantro) leaves, roughly chopped
• Seeds from 1 pomegranate
• 130g (1 cup) sunflower seeds
• 60ml (1/4 cup) vegetable oil
• 60ml (1/4 cup) soy sauce
• Juice of 1 lemon
• 1 tablespoon honey
• 1 clove garlic, crushed
• 80ml (1/3 cup) olive oil
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground cinnamon
• 2 cloves garlic, crushed
• 12 skinless, boneless chicken thigh fillets