This Moroccan chickpea salad is a hearty, flavorful dish bursting with fresh herbs, warm spices, and a zesty citrus dressing. It’s perfect as a side dish or a light main course.
Ingredients:
For the Salad:
- 2 cups cooked chickpeas (or 1 can, rinsed and drained)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup raisins or dried apricots, chopped (optional)
- 1/4 cup slivered almonds or sunflower seeds (optional, for crunch)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon orange juice (optional, for a sweet citrus touch)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
Instructions:
- Prepare the Salad Ingredients:
- In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, parsley, cilantro, raisins (if using), and almonds or seeds.
- Make the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, orange juice (if using), cumin, cinnamon, paprika, salt, and pepper until well combined.
- Toss the Salad:
- Pour the dressing over the chickpea mixture and toss gently until everything is evenly coated.
- Chill and Serve:
- Cover and refrigerate for 20-30 minutes to allow the flavors to meld. Serve chilled or at room temperature as a side dish or a light main meal.
Tips for Customization:
- Add grains: Mix in cooked couscous, quinoa, or bulgur for a heartier dish.
- Spice it up: Add a pinch of cayenne or chili flakes for a kick.
- Make it creamy: Toss in some crumbled feta cheese or a dollop of Greek yogurt.
This Moroccan chickpea salad is healthy, vibrant, and packed with bold flavors, making it a versatile addition to your recipe collection!
