Mark submitted on February 6, 2017
Middle Eastern Spiced Chickpea Salad
Total time: 30 minutes
Yields: 4 servings
Author: Nagi
Source: https://www.recipetineats.com/middle-eastern-spiced-chickpea-salad/
Ingredients
- 1 can (14 oz) chickpeas, can
- 1 tsp ground cardamon
- 1.5 tsp all spice
- 1 tsp ground cumin
- salt, pinch
- 2 tbsp olive oil
- 2 cucumbers, diced
- 2 tomatoes, diced
- 0.5 red onion, diced
- coriander, handful, roughly chopped
- parsley, handful, roughly chopped
- 1.5 tbsp sherry vinegar
- lemon zest, zest of half a lemon
- 2 tbsp lemon juice
- 4 tbsp extra virgin olive oil
- 1 tsp caster sugar
- 1 garlic, clove, crushed
- salt, to taste
- pepper, to taste
Chickpeas
Salad
Dressing
Instructions
Combine the chickpeas with the spices and salt, tossing to coat. The wetness of the chickpeas will make the spices stick.
Heat 2 tbsp olive oil in a large pan over high heat and fry the chickpeas for a couple of minutes, then set aside.
Combine the dressing ingredients in a jar and shake.
Combine the salad ingredients.
Dress the salad, and top with the chickpeas (warm or at room temperature).
Combine the chickpeas with the spices and salt, tossing to coat. The wetness of the chickpeas will make the spices stick.
Heat 2 tbsp olive oil in a large pan over high heat and fry the chickpeas for a couple of minutes, then set aside.
Combine the dressing ingredients in a jar and shake.
Combine the salad ingredients.
Dress the salad, and top with the chickpeas (warm or at room temperature).
Notes
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.
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