Ingredients
- Dressing
- 1 1/2 tablespoons red wine vinegar
- Zest of half a lemon
- 2 tablespoons lemon juice
- 1/4 cup extra virgin olive oil
- 1 teaspoon superfine sugar
- 1 garlic clove, peeled and smashed
- Salt and pepper
- Chickpeas
- 1 14 oz can chickpeas, drained but still wet
- 2 tablespoons olive oil
- Spice Mix
- 1 teaspoon ground cumin
- 1 1/2 teaspoons ground allspice
- 1 teaspoon ground cardamon
- 1/4 teaspoon salt
- Salad
- 2 medium cucumbers , diced
- 2 medium tomatoes, diced
- 1 small red onion, peeled and diced
- 1/4 cup coriander leaves , roughly chopped
- 1/4 cup parsley , roughly chopped
How to Make
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Step 1: Combine the Dressing ingredients in a jar and shake. Set aside for 20 minutes to allow the flavors to develop.
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Step 2: Place chickpeas in a large bowl. Sprinkle with spice mix, then toss to coat. The wetness of the chickpeas will make the spices stick.
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Step 3: 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.
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Step 4: Combine the remaining Ingredients in a bowl. Drizzle with a bit of Dressing and toss. Transfer to serving bowl.
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Step 5: 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.
We hope you enjoy this recipe!
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