Our educator Stephanie recently made Chickpea Salad in Cucumber Boats with her students!
In class, the students got to practice knife skills again and had fun mashing the chickpeas. Stephanie talked to the students about tahini and brought in sesame seeds to show them what tahini was made from. They started by cutting the peppers and dill before we measured and mashed the chickpeas, and mixed in the tahini and lemon juice and artichoke hearts. The students all scooped out their own cucumbers for the boats. Students all had a chance to chop a bunch of ingredients and were excited to be in cooking class! Recipe below.
Chickpea Salad

1 ½ cups cooked chickpeas
3 tablespoons tahini
1/4 heaping cup chopped cucumber (use what you scoop out for the boats)
1 tablespoon chopped fresh dill
1/4 cup chopped artichoke hearts
1/4 cup chopped roasted red pepper
1/4 cup chopped green bell pepper
juice of ½ lemon
salt and pepper

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