Middle Eastern Spiced Chickpea Salad

RecipeTin Eats (Nagi)

 
Serves 4
 

Ingredients

 
Chickpeas
  • 1 can (14oz/400g) chick peas, drained
  • 1 tsp ground cardamon
  • 1½ tsp all spice
  • 1 tsp ground cumin
  • Pinch of salt
  • 2 tbsp olive oil
Salad
  • 2 cucumbers, diced
  • 2 tomatoes (or 3 medium tomatoes), diced
  • ½ red onion, diced
  • Handful of coriander, roughly chopped
  • Handful of parsley, roughly chopped
Dressing
  • 1½ tbsp sherry vinegar
  • Zest of half a lemon
  • 2 tbsp lemon juice
  • ¼ cup extra virgin olive oil
  • 1 tsp caster sugar
  • 1 garlic clove, crushed
  • Salt and pepper

 

Instructions

  1. Combine the chickpeas with the spices and salt, tossing to coat. The wetness of the chickpeas will make the spices stick.
  2. Heat 2 tbsp olive oil in a large pan over high heat and fry the chickpeas for a couple of minutes, then set aside.
  3. Combine the dressing ingredients in a jar and shake.
  4. Combine the salad ingredients.
  5. Dress the salad, and top with the chickpeas (warm or at room temperature).
 
Notes
  1. This salad is lovely served with a dollop of yoghurt, or stuff it into pita bread. You probably won't need all the dressing, so keep the leftover in a jar to use for another salad.