Chickpea Salad with Tahini
1 tablespoon of tahini
Salt
Sumac
Finely chop the red onion. Slice the bell pepper lengthwise. Remove the seeds from the cucumber and slice it thinly, then dice it into small cubes. Remove the seeds from the tomato and dice it into small cubes. Place the cooked chickpeas in a mixing bowl. Add the chopped vegetables to the chickpeas. Tear the parsley leaves and add them to the salad. In a separate mixing bowl, add the lemon juice, pomegranate molasses, tahini, salt, pepper, and sumac and begin whisking with a wire whisk. Gradually add olive oil while continuing to whisk. Drizzle the prepared sauce over the piyaz and mix well. Transfer the prepared piyaz to a serving plate and serve.
