Moroccan Chickpea Salad
Moroccan Chickpea Salad is an exotic, protein-rich salad which has a burst of different flavours. It can be served as a side or even as a main stand-alone dish.
Servings 4
Equipment
- Pressure Cooker
- Mixing Bowls
- Platter
Ingredients
- 400 gms Chickpeas canned or boiled
- 1 Onion diced
- 2 cloves Garlic minced
- ½ cup Cranberries dried
- 1/4 cup Apricots sliced finely
- 1/4 preserved lemon rind only, finely chopped
- Juice of 1 fresh lemon
- ½ cup Olive Oil
- 2 tablespoons Soy Sauce
- 1 tablespoon Cumin Powder
- 1 tablespoon Smoked Sweet Paprika
- 1 tablespoon Cinnamon ground
- 2 cups Baby Spinach Leaves
- ¼ cup Coriander finely chopped
- ½ cup Greek Yogurt
- ⅓ cup Pistachios roughly chopped
- Pomegranate Molasses a few tablespoons
Instructions
- Firstly, place the chickpeas in a bowl.
- Next, add the onions, garlic, cranberries, finely chopped preserved lemon, spices, olive oil, lemon juice and soy sauce in a large bowl.
- Toss to combine and leave to marinate for at least an hour in the refrigerator.
- Add parsley or coriander.
- Line a serving bowl or make a bed with the baby spinach leaves and top with the chickpeas.
- You could top with the yoghurt, and pistachios and drizzle with the pomegranate molasses, though I mixed the nuts and molasses and topped with yogurt.
Notes
Do not skip the lemon pickle , it tastes amazing'
Though Greek Yogurt is optional, I highly recommend it for that extra creamy flavour.
Though Greek Yogurt is optional, I highly recommend it for that extra creamy flavour.