Chickpeas with Parsley-Tahini Sauce

from "The Mediterranean Vegan Kitchen" by Donna Klein; p. 7

Servings: 4 to 6

Ingredients:

• 2 c. cooked chickpeas, or 1 can (19 oz) can chickpeas, drained and rinsed
• 1/2 c. packed fresh flat-leaf parsley, finely chopped
• 2 T sesame tahini
• 2 large clove garlic, finely chopped
• Juice of 1/2 large lemon (about 2 T)
• Salt and freshly ground black pepper, to taste

Serve with:

• Pita bread, crackers, or whole butter lettuce and/or radicchio leaves

Instructions:

1. Mix all ingredients in a medium bowl.
2. Serve at room temp., or refrigerate for at least 1 hour and serve chilled.  Can be stored in refrigerator up to 2 days.