Anti Inflammatory Vegan Endive Boats with Tahini Sauce and Herbs
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Learn more →Ingredients
4 servings
For the tahini sauce
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 small garlic clove, finely grated
- 2–3 tbsp cold water
- ¼ tsp salt
For the filling
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, quartered
- ¼ cup cucumber, finely diced
- 3 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh mint leaves, finely chopped
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp ground cumin
- salt and pepper, to taste
For the boats
- 3 heads belgian endive (about 12 leaves total)
For serving
- 1 tsp sesame seeds (optional)
- pinch of red pepper flakes (optional)
Instructions
- 1
In a small bowl, whisk together the tahini, 2 tbsp lemon juice, 1 tbsp olive oil, grated garlic, and 1/4 tsp salt until combined — the mixture will seize and look thick at first. Add cold water 1 tbsp at a time, whisking after each addition, until the sauce is smooth, pourable, and about the consistency of heavy cream.
- 2
In a medium bowl, combine the chickpeas, cherry tomatoes, cucumber, parsley, mint, 1 tbsp olive oil, 1 tbsp lemon juice, and ground cumin. Toss well, then season with salt and pepper until the filling is bright and well-seasoned.
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