Warm Chickpea Salad

1 cup tahini paste
2 tablespoons fresh lemon juice, plus more to taste
3/4 teaspoon granulated garlic
3/4 teaspoon ground cumin
Salt, to taste
3 medium cucumbers
2 medium tomatoes, cored
1/4 cup chopped red onion
1/2 cup homemade croutons
3 cups warm garbanzo beans
Olive oil, to finish
Chopped, fresh parsley, for garnish
2 hard-cooked eggs, peeled

Make sauce by combining in a blender or food processor the tahini, lemon juice, granulated garlic, cumin and salt; pulse to completely incorporate. Makes about 1 1/4 cups. Set aside.

Cut the cucumbers, tomatoes and onion into a fine dice, place in a salad bowl and toss with the warm beans. Add tahini sauce as desired and toss. Taste and add the olive oil and lemon juice as needed. Sprinkle the parsley on top, then grate on the egg. Serve immediately.

Makes 4 main-dish servings.

— Recipe adapted by the Miami Herald from Aroma Espresso Bar in Miami Gardens, Fla.

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