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Home Side Salads

Middle Eastern Chickpea Salad

By:Nagi
Published:28 Feb '18Updated:9 Apr '19
167 Comments
Recipe v Video v Dozer v

This is the best Chickpea Salad I’ve ever had in my life.

Yotam Ottolenghi – I salute you.

This may very well be the best chickpea salad you ever have in your life. Thank you Yotam Ottolenghi. recipetineats.com

Chickpea Salad

I first published this about a month after I started this website back in 2014. The fact that I, a self confessed Carb/Carnivore/Cheese Monster, published a vegan salad so early on (patience having never been my greatest virtue) and have taken it upon myself to reshoot the recipe, rewrite the post and make a recipe video for a chickpea salad should speak volumes.

It’s that good.

Make this for someone who is not a fan of chickpeas and I bet even they love it. First hand feedback from a Chickpea Hater. Well, Hater is a harsh word. Let’s say this person is meh when it comes to chickpeas. But her reaction to this Chickpea Salad was nothing short of enthusiastic!

The thing that makes this chickpea salad so amazing is the simple Spiced Chickpeas

How to make Chickpea Salad

I am near obsessed with this salad. I make it a LOT because I find it’s truly one of those salads I find satisfying to have as a meal. And unlike most meat-free salads, I don’t have to fight the urge to raid the pantry an hour later (thank you Mr Chickpeas, for keeping me nice and full!).

Those chickpeas. Honestly. You think chickpeas are blah? Toss them in a simple spice mix and pan fry for a couple of minutes.

OMG. What a transformation!!

Dressing for chickpea salad

The dressing is simple but a cut above your usual vinaigrette. Classic Yotam Ottolenghi – bright and zesty with lemon flavours but not too sharp because it’s combined with sherry vinegar and a touch of sugar.

It’s one of my favourite vinaigrettes!

This may very well be the best chickpea salad you ever have in your life. Thank you Yotam Ottolenghi. recipetineats.com

I take no credit for these chickpeas. Or this entire Chickpea Salad, actually. It’s adapted from a recipe from Yotam Ottolenghi’s Jerusalem cookbook which I am so obsessed with, I am seriously contemplating doing a “Julie & Julia” on it.

Yotam Ottolenghi changed the way I cook. Making vegetables interesting, and salads sexy. Sorry if that word offends anyone in the context of food, but I swear I can’t think of a more suitable word in my limited vocabulary!

This is one such salad. 🙂 – Nagi x


Make a meal of it – try this with a side of:

  • Easy Soft Flatbread Recipe (No Yeast) with Hummus (try this traditional Hummus with Lamb!)
  • Crispy Couscous Pancake with Tomato & Onion (another Yotam Ottolenghi recipe)
  • Add a main – Chicken Shawarma or Lamb Shawarma, Lamb Koftas or Moroccan Meatballs
  • Rice Pilaf with Dried Fruit and Nuts

This may very well be the best chickpea salad you ever have in your life. Thank you Yotam Ottolenghi. recipetineats.com

PPS Try serving it up with a dollop of yoghurt and pita bread. The Chickpea Salad is terrific for stuffing into pita bread!

This may very well be the best chickpea salad you ever have in your life. Thank you Yotam Ottolenghi. recipetineats.com

WHAT TO SERVE WITH CHICKPEA SALAD

I usually serve this Chickpea Salad on its own as meal with a dollop of yoghurt and pita bread. Try it with my easy homemade flatbread!

As a side, this Chickpea Salad will pair beautifully with a simple protein (because the chickpeas have lots of flavour, you wouldn’t want the main with big punchy flavours) like Crispy Pan Fried Fish or this Lemon Pepper Chicken.

If you want to create a Middle Eastern Menu, try your hand at an Arabian Feast! Or have a browse of all my Middle Eastern recipes – it’s one of my favourite cuisines, I love the punchy flavours. I make this salad without the chickpeas as a side for full flavoured mains, such as Chicken Shawarma, Lamb Shawarma and Koftas.

MIDDLE EASTERN RECIPE COLLECTION


WATCH HOW TO MAKE IT

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This may very well be the best chickpea salad you ever have in your life. Thank you Yotam Ottolenghi. recipetineats.com

Middle Eastern Spiced Chickpea Salad

Author: Nagi | RecipeTin Eats
Prep: 12 mins
Cook: 3 mins
Total: 10 mins
Lunch, Salad, Vegan
Middle Eastern
4.95 from 36 votes
Servings4 as side
Tap or hover to scale
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Recipe video above. The best Chickpea Salad I've ever had! Inspired by a recipe from "Jerusalem" by Yotam Ottolenghi, spiced chickpeas give this a wow factor and the Dressing is a beautiful lemon vinaigrette that is not as sharp as most lemon dressings. 

Ingredients

Chickpeas

  • 400g / 14 oz can chickpeas, drained but still wet (Note 1)
  • 2 tbsp olive oil

Chickpea Spices

  • 1 tsp ground cumin
  • 1 1/2 tsp All Spice
  • 1 tsp ground cardamon
  • 1/4 tsp salt

Salad

  • 2 cucumbers , diced
  • 2 tomatoes (or 3 medium tomatoes), diced
  • 1 red onion (small) , diced
  • 1/4 cup coriander leaves , roughly chopped
  • 1/4 cup parsley , roughly chopped

Dressing

  • 1 1/2 tbsp sherry vinegar (Note 2)
  • Zest of half a lemon
  • 2 tbsp lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 tsp caster sugar
  • 1 garlic clove, smashed (Note 3)
  • Salt and 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.

Recipe Notes:

1. Feel free to use dried chickpeas you have cooked yourself if you prefer. You'll need 1 3/4 cup. Wet the chickpeas and drain per recipe (so the spices stick).
2. Sherry vinegar is fantastic for dressings because it's not as sharp as other vinegars. I can't remember if it's sold in Australian supermarkets, I think I get mine from Harris Farms. If you can't find it, sub with white wine vinegar or red wine vinegar.
3. To smash the garlic clove, peel it then use the side of your knife and hit it with the palm of your hand so the garlic clove bursts open but mostly stays in one piece. Doing this infuses the dressing with subtle garlic flavour and makes it easy to pick the garlic out later. Alternatively, just mince the garlic.
4. This salad is lovely served with a dollop of yoghurt, or stuff it into pita bread.
5. You probably may not need all the dressing, so keep the leftover in a jar to use for another salad. It's a terrific all purpose vinaigrette.
6. 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.
* Recipe first published May 2014. Updated 28 February 2018 with fresh photos, new words in post and recipe video. No change to recipe.

Nutrition Information:

Serving: 343gCalories: 295cal (15%)Carbohydrates: 23.4g (8%)Protein: 6.3g (13%)Fat: 20.8g (32%)Saturated Fat: 3g (19%)Sodium: 263mg (11%)Potassium: 389mg (11%)Fiber: 6.2g (26%)Sugar: 6.1g (7%)Vitamin A: 700IU (14%)Vitamin C: 22.3mg (27%)Calcium: 60mg (6%)Iron: 2.9mg (16%)
Keywords: chickpea salad
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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167 Comments

  1. Lucie Biesenthal says

    March 1, 2018 at 3:04 am

    I love your blog and recipes. You are changing the way I cook – especially fish!!
    Is Mirin a sherry vinegar? I have some on hand for your Asian sauce (to die for).
    I’m in Canada and will look for a sherry vinegar tomorrow when I hit the grocery store.
    Making your beef and rice with veggies this weekend!!!

    Reply
    • Nagi says

      March 2, 2018 at 12:48 pm

      Hi Lucie! Mirin is a Japanese cooking wine, so not like sherry vinegar 🙂 Don’t worry if you can’t find it, try it with another vinegar suggested in the notes! N x

      Reply
  2. Ron says

    March 1, 2018 at 2:41 am

    5 stars
    Well done remake. Your video really puts a new spin on the old lemon. Having made this from Yotam’s recipe, I can attest that it is fresh pita bread worthy.
    Dozer’s breakfast looks good….

    Reply
    • Nagi says

      March 2, 2018 at 12:49 pm

      Fresh pita bread worthy! Love it!!!

      Reply
  3. Unca says

    March 1, 2018 at 2:15 am

    5 stars
    I’ve tried many if your recipes and LOVE THEM ALL. Gonna try this one next. Thank you so much for all your Deeelicious recipes! You never fail..

    Reply
    • Nagi says

      March 2, 2018 at 12:49 pm

      You’re so welcome Unca! I’m glad you’re enjoying them! N xx

      Reply
  4. Marisa Franca @ All Our Way says

    March 1, 2018 at 2:09 am

    5 stars
    Okay, you’ve convinced me. I missed this recipe the first go around but I’m glad you poked me in the arm to remind me it was here. It does look delicious and as a non-apologetic carnivore it looks restaurant worthy to me. In fact, I’m eating lunch out today but where we’re going features seafood. Can’t wait to see what they have. A pat on the head for Dozer and sending you a big hug. xoxo

    Reply
    • Nagi says

      March 2, 2018 at 12:49 pm

      Ba ha ha! That could have been ME writing this message!!! 🙂 N xx

      Reply
  5. Charmaine says

    March 1, 2018 at 1:30 am

    5 stars
    Making this TONIGHT! Thanks for reminding us that it is often the ‘small things’ that can elevate a recipe!
    Your warmth and love of cooking comes through so well with each post, Thank You!

    Reply
    • Nagi says

      March 2, 2018 at 12:53 pm

      It’s so true Charmaine! Just a few spices and kapow! Chickpeas made fabulous! 🙂 N x

      Reply
  6. JMUL says

    December 4, 2017 at 6:21 am

    Hello! The leftover salad dressing – do I need to refrigerate that or can I keep it out?

    Reply
    • Nagi says

      December 6, 2017 at 6:48 pm

      I refrigerate it 🙂

      Reply
  7. Stefanie says

    October 27, 2017 at 6:38 pm

    5 stars
    So tasty!! Thank you Nagi.

    Reply
    • Nagi says

      October 28, 2017 at 8:29 am

      You’re most welcome Stefanie! N x

      Reply
  8. Nette says

    June 18, 2017 at 5:48 am

    Hi Nagi, I want to make this along with your Chicken Shawarma and this is the second time I encountered Sherry Vinegar. I made Cherry Sauce the other day that called for sherry vinegar but couldn’t find it in my local Coles supermarket! Any suggestions where to buy this elusive sherry vinegar?

    BTW, I love love LOVE your recipes. <3

    Reply
    • Nagi says

      June 19, 2017 at 6:18 pm

      Hi Nette! I’m in Australia and it is sold at the major supermarkets here. But don’t worry! A white wine vinegar will be fine! 🙂 N xx

      Reply
  9. Mary Tuerk says

    February 21, 2017 at 1:10 am

    Loving your food so much!!! Please tel me what in the U.S, is caster sugar, TY

    Reply
    • Nagi says

      February 21, 2017 at 9:56 am

      Hi Mary! Sorry, I should have specified – it’s just a fine ground white sugar, but you can use plain sugar! having tech problems today and can’t update the recipe but will try to remember to update it once I can! 🙂

      Reply
  10. Angie says

    November 23, 2016 at 11:55 am

    Hi I just found this recipe online and was wondering if it can prepare the chickpeas a day or so in advance?

    Reply
    • Nagi says

      November 23, 2016 at 6:52 pm

      Yup you sure can! I keep them in the fridge. If you want to dry out the surface, you can just pop it in the oven for a couple of minutes 🙂

      Reply
  11. Bronwyn Galea says

    November 20, 2016 at 4:57 pm

    This salad looks amazing, making it tonight. Looking at the picture i think i see red onion, but don’t see it listed on the ingredients?

    Reply
    • Nagi says

      November 21, 2016 at 6:41 pm

      Woah! How has this salad existed for so long with no one picking that up?? Thanks Bronwyn, fixed! (1/2 red onion chopped) 🙂 N x

      Reply
      • Bronwyn says

        November 24, 2016 at 5:52 am

        Was so yummy and fresh! Kids loved it too ?Will definitely become one my go to salads this summer. Thank you!

        Reply
        • Nagi says

          November 24, 2016 at 5:53 pm

          I literally just made a batch myself this afternoon 🙂 Without the spiced chickpeas, just plain because I’m making Middle Eastern spiced lamb to go with it. SO GOOD! Glad you and the kids enjoyed it Bronwyn, thanks for letting me know!

          Reply
  12. Chelsey @ Chelsey Crafts says

    November 1, 2016 at 7:36 am

    This looks so fresh and tasty! It would go really well with the White Bean Dip recipe I posted today! Middle Eastern feast Nagi? ☺️?

    Reply
    • Nagi says

      November 2, 2016 at 8:19 pm

      YES it would be a killer!

      Reply
  13. PB says

    June 24, 2016 at 12:11 am

    5 stars
    Hi there. Can I use red wine vinegar instead of sherry vinegar? I’m going to make a version of your Arabian feast for when we go up to the cottage this summer. So I will be trying out all the recipes one by one. Tonight will be the chicken shawarma !!! Can’t wait

    Reply
    • Nagi says

      June 24, 2016 at 7:19 pm

      Hi PB! Yup this will be just as great with red wine vinegar. Hope you enjoy it! N x

      Reply
      • PB says

        July 2, 2016 at 5:31 am

        5 stars
        Chicken shawarma was a complete hit! Amazing flavourful recipe. Your site rocks

        Reply
        • Nagi says

          July 4, 2016 at 10:24 am

          WOO HOO!!! I am SO GLAD you loved it PB, thanks so much for letting me know! N x

          Reply
  14. Rony Jahid says

    May 3, 2016 at 4:11 pm

    This looks absolutely amazing. I adore chickpeas in serving of mixed greens, similar to I add them to each plate of mixed greens I have regardless. This flavor combo sounds incredible! Adding it to my rundown of things to attempt!

    Reply
    • Nagi says

      May 4, 2016 at 10:29 pm

      I hope you do try this!!

      Reply
  15. Rubina Khan says

    March 22, 2016 at 6:12 am

    Hi Nagi,

    I am big fan of your blog. I must say I haved loved each and every reciepe I tried from your site.
    The 1 tespoon caramon in this sald …is this small green cardomon deshelled and then grinded into a powder? Or do you use them with the shell on? I want to make this salad for a luncheon. Please clarify this.

    Rubina

    Reply
    • Nagi says

      March 22, 2016 at 7:56 am

      Hi Rubina! That is a good question, I will update the recipe. 🙂 I mean ground cardamon. Hope you love this!! 🙂

      Reply
  16. Sharon De says

    January 11, 2016 at 1:49 am

    I’m loving your blog. This looks delicious. I’m hoping to make it with freshly home cooked chickpeas, together with your hummus recipe. Still trying to figure out how much dried chickpea is equivalent to 400 grams can version. What would be a substitute for the “sherry vinegar”? As we don’t consume alcohol. Many thanks.

    Reply
    • Nagi | RecipeTin says

      January 11, 2016 at 4:08 pm

      Hi Sharon! Sherry vinegar isn’t an alcohol, it’s a vinegar that is less acidic than normal white vinegar. 🙂 Apple cider vinegar, champagne vinegar or any other soft vinegar will work just fine! I just responded to your previous message – 3/4 cup of dried chickpeas, once cooked = 1 400g/14oz can of chickpeas!

      Reply
  17. Nancy Bell says

    June 9, 2015 at 12:33 am

    It looks like you didn’t peel the cucumbers? Did you use a certain kinda of cucumber? Can you specify?

    Reply
    • Nagi | RecipeTin says

      June 9, 2015 at 6:00 am

      Hi Nancy! Nope, I didn’t peel the cucumber. I never do, unless I’m trying to be fancy or for a specific dish. I use standard cucumbers which are called Lebanese Cucumbers here in Australia but the long ones called Continental Cucumbers is fine too 🙂

      Reply
  18. Shaun says

    May 28, 2014 at 1:43 pm

    Wow – this is a lot like a recipe I love by Yotam Ottolenghi in his cookbook, Jerusalem. His approach to food is so delicious and inspiring!

    Reply
    • RecipeTin App says

      May 28, 2014 at 2:53 pm

      Shaun – you are so right! That’s exactly where I got the inspiration for this recipe from – it’s a pulled back version of it. I thought I mentioned that in the post, possibly not, I should check it. I love that cookbook so much. I am tempted to do a “Julie and Julia” with it and make every single recipe! Thanks so much for dropping by!

      Reply
  19. krussellyyc says

    May 28, 2014 at 7:08 am

    4 stars
    What a delicious and simple way to enjoy chickpeas! The speedy prep and minimal time in front of a hot stove makes this a perfect summer salad meal. Thanks for sharing!

    Reply
    • RecipeTin App says

      May 28, 2014 at 7:11 am

      Thank you so much for dropping by Keisha! I hope you enjoy it. It truly is incredibly delicious!

      Reply
  20. Annie @Maebells says

    May 28, 2014 at 4:35 am

    I love chickpeas in salad, like I add them to every salad I have no matter what. This flavor combo sounds fantastic! Adding it to my list of things to try!

    Reply
    • RecipeTin App says

      May 28, 2014 at 7:12 am

      Thanks for dropping by Annie! I love this salad, and I hope you do to. I honestly can’t get enough of the chickpeas!!

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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