Have you ever had a meal that left you with unforgettable memories? I recently had that experience at a new Middle Eastern restaurant in Portland. The warm and inviting atmosphere was decorated with beautiful mosaics and Arabic calligraphy. But what stole my heart was their spiced chickpea salad with tahini. The explosion of flavors and colors was simply incredible. Moreover, the server was happy to share the recipe with me. I couldn’t wait to try making it home and relive that magical experience. Keep reading to find out how you can too.
It was a typical Sunday afternoon in Portland, Oregon, when my parents and I decided to try out a new Middle Eastern restaurant that had just opened up in our neighborhood. We had heard great things about their hummus and falafel, but little did we know that we were in for a treat that would leave a lasting impression on us.
As we entered the restaurant, a warm and welcoming atmosphere greeted us, along with Arabic music playing softly in the background. The interior was decorated with colorful mosaics and intricate Arabic calligraphy, giving the space an authentic Middle Eastern vibe.
We took our seats at a cozy table by the window, and after perusing the menu for a few minutes, we placed our order. Along with our main dishes, we ordered a spiced chickpea salad with tahini. It sounded intriguing and different from the usual salads we had tried before.
I noticed a commotion at the restaurant’s entrance as we waited for our food to arrive. A group gathered around a local celebrity who had just entered the restaurant. In addition, everyone was trying to catch a glimpse of him and snap a photo with him. I couldn’t help but feel a bit starstruck. However, I tried to focus on the food and conversation at our table.
We were blown away by the presentation and flavors when our food arrived. The spiced chickpea salad with tahini was a burst of colors and textures. It contained a mix of crunchy vegetables, creamy tahini, and fragrant spices that danced on our taste buds. As a result, we devoured it within minutes and couldn’t help but ask our waiter about the recipe.
The young Middle Eastern guy who served us the dish overheard our conversation and came to our table smiling. “I made that salad myself,” he said, “and I’d be happy to share the recipe with you.” As a result, my heart beat excitedly as he jotted down the ingredients and instructions on paper.
I thanked him profusely and couldn’t wait to try making the dish at home. While we continued our meal, I couldn’t help but think about how food can unite people and bridge cultural divides. Here we were, a family from Portland, enjoying a dish made by a young man from the Middle East and sharing a space with a local celebrity. It was a beautiful moment of connection and appreciation for the diversity that makes our city and country so special.
As we finished our meal and got ready to leave, I approached the restaurant owner to thank him for the incredible food and hospitality. He smiled warmly and said, “You’re always welcome here, and don’t hesitate to ask for any other recipes you’d like to try.” I left the restaurant with a newfound appreciation for Middle Eastern cuisine. I had a desire to learn more about its culture and traditions.
In the following weeks, I tried making the spiced chickpea salad with tahini at home using the recipe from the restaurant. It was very close the one we had at the restaurant. It still brought back memories of that wonderful afternoon and the kindness of the people who had shared their food and culture with us.
To sum up, my experience at the Middle Eastern restaurant in Portland reminded me of the power of food to bring people together and create meaningful connections. Moreover, it was also a lesson in the importance of stepping outside our comfort zones and trying new things, whether a dish from a different culture or an unexpected encounter with a local celebrity. I will always cherish that day and the memories it holds. I hope to return to the restaurant again soon to continue exploring the rich and delicious world of Middle Eastern cuisine.
Here is how I created the spiced chickpea salad with tahini at home.
Ingredients:
- Two cans of chickpeas, each 15 ounces, well-drained, or four cups of cooked chickpeas
- ¾ to 1 cup of extra-virgin olive oil
- Two cloves of garlic, minced
- Two teaspoons of ground cumin or one teaspoon each of cumin and coriander (both ground)
- One teaspoon of sweet paprika
- Salt and pepper
For the Sauce:
- ⅓ cup of tahini
- Juice of one lemon, plus an additional lemon to taste
- One clove of garlic, minced
- Warm water (as needed)
For finishing/serving
- Olive oil
- 10 ounces of chard, kale, or spinach
- Three cups of homemade pita chips (or store-bought)
- A handful of roughly chopped flat-leaf parsley
- A handful of roughly chopped mint
- One large or two small cucumbers peeled and thinly sliced
- Lemon wedges
How to create a chickpea salad with tahini?
- Start by putting four cups of cooked chickpeas or two 15-ounce cans of drained chickpeas in a small baking dish, approximately 6 by 8 inches. Be sure to stack the chickpeas thickly and securely. Even if it seems like a lot, drizzle enough extra virgin olive oil over them to completely cover them. The excess will end up in the dressing.
- Add the chickpeas to a bowl along with the minced garlic, ground cumin, sweet paprika, and two pinches of salt and pepper. Stir everything together slowly. Bake the chickpeas for 35 to 40 minutes, or until they are reddish-brown and the oil is bubbling around them, in an oven preheated to 425 degrees Fahrenheit. Let them cool before continuing.
- The tahini sauce can be made in the interim by combining 1/3 cup of tahini, freshly squeezed lemon juice, and minced garlic in a bowl. Add warm water, one tablespoon at a time to get a smooth, creamy, pourable consistency to the tahini, which may clump and thicken. Season with salt, pepper, and lemon juice to taste, then set it aside.
- Use a big frying pan heated to medium heat and a small amount of olive oil for cooking your greens. While the mixture is heated, remove a large amount of salt and batches of well-washed kale, chard, or spinach with thick stems. Greens should be stirred until they wilt and become soft before being removed.
- When you’re ready to serve, combine the cooked greens, half of the pita chips, and the chopped herbs in a big bowl with the chickpeas and their oil. Place the chickpea mixture in the center of four small bowls, and surround it with cucumbers peeled and thinly sliced. Spread the remaining pita chips and drizzle the tahini sauce over them. Serve with a lemon slice on the side and additional tahini sauce on the table.
Note: cut each round of stale pita bread into triangles, separating the top and bottom layers, then heat two tablespoons of olive oil in a sizable skillet over medium-high heat to form pita chips. Add the pita triangles when the oil ripples and toss them often until golden brown. If required, adjust the heat to avoid scorching.
Thank you for joining me in this unforgettable experience of savoring the spiced chickpea salad with tahini. It was truly my pleasure to share with you the amazing flavors of Middle Eastern cuisine that left a lasting impression on me. In addition, discovering new foods and flavors can be a way to connect with other cultures and traditions and broaden our horizons. It’s incredible how a single dish can transport us to another world and leave a lasting memory. I hope this experience has inspired you to try new cuisines and explore the world’s diverse flavors!
