12 Jan Recipe: Middle Eastern Spiced Chickpea Salad
This salad, inspired by a Yotam Ottolenghi recipe, has spiced chickpeas and fresh veggies that makes this a perfect meal prep, or nutritious weeknight dinner.
400g / 14 oz can chickpeas, drained but still wet (Note 1)
2 tbsp olive oil
1 tsp ground cumin
1 1/2 tsp All Spice
1 tsp ground cardamon
1/4 tsp salt
2 cucumbers , diced
2 tomatoes (or 3 medium tomatoes), diced
1 red onion (small) , diced
1/4 cup coriander leaves , roughly chopped
1/4 cup parsley , roughly chopped
1 1/2 tbsp sherry vinegar (Note 2)
Zest of half a lemon
2 tbsp lemon juice
1/4 cup extra virgin olive oil
1 tsp caster sugar
1 garlic clove, smashed (Note 3)
Salt and pepper
- Combine the Dressing ingredients in a jar and shake. Set aside for 20 minutes to allow the flavours to develop.
- Place chickpeas in a large bowl. Scatter over Spices, then toss 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. Shake the pan so the chickpeas roll, or stir gently (so the spice coating doesn’t come off). Transfer into bowl and cool slightly.
- Combine the Salad Ingredients in a bowl. Drizzle with a bit of Dressing and toss. Transfer to serving bowl.
- Top salad with chickpeas (warm or at room temperature). Drizzle with more Dressing. Toss very gently, if desired (don’t toss too much otherwise spice comes off chickpeas). Serve immediately.
- Great served with a dollop of yoghurt and pita bread to stuff the salad into.
Recipe and photo courtesy of recipetineats.com.au.