It is very rare that I follow a recipe. More often than not I make up my own combination of foods, or use someone else's recipe as an inspiration.
Today, as I was entering different recipes into Cookthink's database for my internship, I ran across Jerusalem Salad posted by VeganYumYum. I knew right away that is what I was going to make for dinner.
Of course I had to make a few adjustments: I added chickpeas to the cucumber and tomato salad, and seasoned with red pepper flakes. Delicious.
Basically, all it is is a combination of cucumbers, tomatoes, chickpeas, red pepper flakes and parsley with tahini dressing. I used the recipe on VeganYumYum to make the dressing--whisk together the following ingredients:
1/4 Cup Tahini (paste)
1/4 Cup Water
2 Tbs Fresh Lemon Juice
1 Tbs Olive Oil
1/4 tsp Salt
I got together with Jenn for a quick picnic outside before we studied for GRE. I provided the salad, pita and juice, Jenn brought chicken salad and carrots: what a great idea!