Chickpea and Vegetable Salad with Middle Eastern Spice Dressing
This robust salad is very nourishing and filling. It last in the fridge for several days and it is the perfect snack to take with you to work or school. Once you try it, it will be one of of your favourites ! Trust us! Our students loved it
Preparation time: 2-3 hours if you cook the chickpeas yourself (excluding soaking), although if you use the tin product it will only take you 20 minutes. How long you need to work on it; 20 minutes
1 cup dried chickpeas (use 2-3 cups of dried tin product as replacement)
1 handful of olives
2 ripe tomatoes
½ red onions, peeled
1 medium sized carrot
½ bunch coriander
2-3 spring onions
6-8 tablespoon olive oil
2-3 pinches cumin powder
1- pinch cinnamon powder
2-pinches smoked paprika
1 teaspoon grated ginger
1 lemon (use ½ preserved lemons as replacement)
Salt and pepper
*Soak chickpeas overnight in plenty of water. Strain and rinse well.
Place chickpeas into a stockpot, cover with plenty of water and cook until the chickpeas are soft (approx. 1-1, 5 hours).
Meanwhile, zest the lemon )or shave the rind with a fine grater) and place into large mixing bowl.
Pit the olives, chop roughly and add to bowl. Remove the cores of capsicum and tomatoes. Rinse, cut into 1 cm cubes and add to bowl.
Dice cucumber into q cm cubes and add to bowl.
Roughly grate carrot and add to bowl.
Roughly crush almonds between the bottom of heavy pan and add to bowl. Add all remaining ingredients to the bowl.
Season with juice of the lemon, salt and paper.
Toss and serve.
You can use seasonal vegetables, such as steamed pumpkin, cauliflower or parsnips in winter. And if you do not have all those different spices, you can use a Moroccan style spice blend, which generally contains of cumin, ginger, coriander, turmeric and hot paprika; you will generally find this in Middle Eastern delis.
You can eat this salad on it own or with feta or roast, grilled or pan-fried fish or meat.