Middle Eastern Spiced Chickpea Salad
User Reviews
5
-
Prep Time
12 mins
-
Cook Time
3 mins
-
Total Time
10 mins
-
Servings
4 as side
-
Calories
295 kcal
-
Cuisine
Middle Eastern, Vegan
Middle Eastern Spiced Chickpea Salad
Description
Middle Eastern Spiced Chickpea Salad features canned chickpeas tossed in a blend of cumin, allspice, cardamom, and salt, then briefly pan-fried in olive oil to develop a toasted coating. The warm, fragrant chickpeas provide a spiced contrast to the fresh diced cucumber, tomato, and red onion mixed with roughly chopped coriander and parsley, forming a vibrant, textured salad.
The dressing combines sherry vinegar, lemon zest and juice, extra virgin olive oil, caster sugar, garlic, black pepper, and salt. This vinaigrette complements the chickpeas and vegetables with mild acidity, citrus brightness, and a touch of sweetness, while the garlic imparts depth. After shaking and resting to meld flavors, the dressing is used sparingly to avoid washing away the spices.
Typically served with a dollop of yogurt and warm pita bread for stuffing, this salad works well as a flavorful side or light lunch option. Leftover dressing keeps well for other salads, and the chickpeas can be prepared with either canned or home-cooked dried chickpeas per preference.
Ingredients
Chickpeas
- 400g / 14 oz chickpeas canned, drained but still wet
- 2 tbsp olive oil
Chickpea Spices
- 1 tsp cumin ground
- 1 1/2 tsp allspice
- 1 tsp ground cardamom
- 1/4 tsp salt
Salad
- 2 cucumber diced
- 2 tomato or 3 medium tomatoes), diced
- 1 red onion diced, small
- 1/4 cup Coriander leaves , roughly chopped
- 1/4 cup parsley , roughly chopped
Dressing
- 1 1/2 tbsp sherry vinegar (Note 2)
- lemon zest of half
- 2 tbsp lemon juice
- 1/4 cup extra virgin olive oil
- 1 tsp caster sugar
- 1 garlic Note 3, clove, smashed
- salt
- black pepper
Instructions
- 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.
Notes
- Using canned chickpeas is convenient; if using dried, cook about 1 3/4 cups then wet and drain before use to help spices stick.
- Sherry vinegar provides a mellower acidity; if unavailable, substitute white or red wine vinegar.
- Smashing garlic gently before adding to dressing infuses flavor without overpowering; you can remove garlic pieces later if preferred.
- This salad pairs well with yogurt and pita bread, which can be used to stuff the salad for a filling meal.
- Leftover dressing can be stored and used on other salads for extended flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4as side
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 343g | |
| Calories | 295cal | 15% |
| Carbohydrates | 23.4g | 8% |
| Protein | 6.3g | 13% |
| Fat | 20.8g | 32% |
| Saturated Fat | 3g | 15% |
| Sodium | 263mg | 11% |
| Potassium | 389mg | 8% |
| Fiber | 6.2g | 25% |
| Sugar | 6.1g | 12% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 22.3mg | 25% |
| Calcium | 60mg | 6% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
