I am obsessed with this salad. Firstly, the chickpeas are so darn good by themselves, I usually make a double batch and use half for the salad, then save the other half for snacking. Secondly, the dressing is so good, it’s my favourite vinaigrette – I use it on all sorts of salads (and you’ll see it featured in other recipes on this blog). Thirdly, it’s really versatile – I can have the salad as is for lunch, or stuff it into pitas, or sometimes I omit the chickpeas.
It takes just over 10 minutes to make, and is super easy. This recipe is inspired by a recipe from Yotam Ottolenghi’s Jerusalem cookbook which I am so obsessed with I am seriously contemplating doing a “Julie & Julia” on it.
- 1 can (14oz/400g) chick peas, drained
- 1 tsp ground cardamon
- 1½ tsp all spice
- 1 tsp ground cumin
- Pinch of salt
- 2 tbsp olive oil
- 2 cucumbers, diced
- 2 tomatoes (or 3 medium tomatoes), diced
- ½ red onion, diced
- Handful of coriander, roughly chopped
- Handful of parsley, roughly chopped
- 1½ tbsp sherry vinegar
- Zest of half a lemon
- 2 tbsp lemon juice
- ¼ cup extra virgin olive oil
- 1 tsp caster sugar
- 1 garlic clove, crushed
- Salt and pepper
- Combine the chickpeas with the spices and salt, tossing 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, then set aside.
- Combine the dressing ingredients in a jar and shake.
- Combine the salad ingredients.
- Dress the salad, and top with the chickpeas (warm or at room temperature).
You probably won't need all the dressing, so keep the leftover in a jar to use for another salad.
Nutrition assumes this serves 4 as a side. Note that the dressing quantities is quite generous. Typically I only use about half. 60 calories of the 295 calories per serving is attributable to the olive oil in the dressing, so if you don’t use it all, you will reduce the calories.