Fresh & Zesty Chickpea Salad

Instructions

1. Dice one mini cucumber and the medium tomato. Grate and squeeze the other mini cucumber to remove excess water.
2. Finely chop the green chili (if using) and the fresh dill.
3. Lightly roast the pecans in a dry pan for a few minutes until fragrant and slightly golden. Chop them after roasting.
4. Roast 1/2 cup of sesame seeds in a dry pan over medium heat until golden brown. Be careful not to burn them.
5. Transfer the roasted sesame seeds to a food processor or blender and grind them until a fine powder forms.
6. Add 1/2 cup of olive oil to the ground sesame seeds and blend until a smooth tahini paste is formed.
7. In a large bowl, combine the boiled chickpeas, diced and grated cucumber, diced tomatoes, chopped green chili, raisins, chopped roasted pecans, and fresh dill.
8. Add salt and black pepper to taste.
9. Squeeze the fresh juice of one lime over the mixture.
10. Add the freshly prepared tahini sauce to the bowl.
11. Gently toss the salad until all ingredients are well combined and coated with the dressing.
12. Enjoy immediately as a refreshing snack, lunch, or a light dinner!