Deconstructed Hummus Salad

• Salad
• 1 14oz can grabanzo beans
• 1 cup cooked green pigeon peas and/or urad dal ( optional)
• 1 large orange pepper
• 1 red onion
• 5-6 stalks of celery ( optional)
• 5-6 sprigs cilantro to garnish
• Dressing
• 3 tablespoons tahini
• 1 lemon ( juiced)
• 2-3 dashes cayenne pepper ( optional)
• salt to taste

1. Soak the pigeon peas and the urad dal overnight in salted water and boil or pressure cook the next day.
2. Prep the vegetables. Thinly slice the onions. Chop the pepper and celery into small pieces ( 1 cm x1cm ) .
3. Prepare the dressing. Mix the tahini with lemon juice and add the cayenne pepper and salt. Dilute the tahini further with water or lemon juice if required
4. Mix the garbanzo beans, any other beans and vegetables . Toss with the dressing. Add a little more salt or cayenne pepper if required.
5. I usually serve this salad cold. So it can be made ahead and kept in the fridge.

salad, grabanzo beans, orange pepper, red onion, stalks of celery, cilantro, dressing, tahini, lemon, cayenne pepper, salt

Taken from food52.com/recipes/35585-deconstructed-hummus-salad (may not work)