Cold Chickpea-Tahini Soup

• 1 cup chopped tomatoes
• 1 cup chopped cucumber
• 1/4 cup chopped red onion
• 1/4 cup chopped pitted olives
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper
• 3 cups cooked or canned chickpeas
• 3 tablespoons lemon juice
• 1 tablespoon olive oil, plus more for drizzling
• 1/4 teaspoon ground cumin
• 1 small garlic clove
• 2 to 3 tablespoons tahini
• 1/2 cup crumbled feta

1. Combine the chopped tomatoes, cucumber, red onion, olives, parsley and a sprinkle of salt and pepper in a small bowl; set aside.
2. In a blender, combine the chickpeas, lemon juice, 1 tablespoon olive oil, cumin, garlic, tahini and a sprinkle of salt and pepper.
3. Gradually add water (start with 1 cup) and blend until smooth and thin enough to pour.
4. Taste and adjust seasoning.
5. Pour into bowls, and top with the chopped-vegetable mixture, some crumbled feta, a sprinkle of cumin (if you like) and a generous drizzle of olive oil.

tomatoes, cucumber, red onion, olives, parsley, salt, chickpeas, lemon juice, olive oil, ground cumin, garlic, tahini, feta

Taken from cooking.nytimes.com/recipes/1014758 (may not work)