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Home Side Salads

Middle Eastern Chickpea Salad

By:Nagi
Published:28 Feb '18Updated:9 Apr '19
180 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
4.96 from 42 votes
Servings4 as side
Tap or hover to scale
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  • 705
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 @recipe_tin.

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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!

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180 Comments

  1. Jasmine says

    March 3, 2018 at 1:43 am

    4 stars
    I skipped the chickpeas since I made hummus as well and this came out pretty good. For some reason my dressing didn’t have that punch, I think I may reduce the amount of sugar (I just had regular sugar) or add more lemon. Perhaps my sherry vinegar wasn’t that good? Will have to experiment cause I love this salad!

    Reply
    • Nagi says

      March 3, 2018 at 7:24 pm

      Hi Jasmine! The dressing definitely is far less sharp than usual lemon dressing 🙂 Yes if you want it tangier then reduce the sugar, glad you loved it though! N xx

      Reply
  2. Clarice says

    March 2, 2018 at 1:32 pm

    Hi Nagi! I’m going to try out this recipe for a family meal this weekend and can’t wait to taste it! Do you think adding feta cheese into the salad would work? Or would it detract away from the flavours/not really do anything much for the salad? Thanks!

    Reply
    • Nagi says

      March 3, 2018 at 7:31 pm

      YES IT WILL BE AMAZING!!!!!

      Reply
  3. Danielle says

    March 2, 2018 at 12:21 am

    5 stars
    LOL, I just love this! I have to admit, when I see vegan or vegetarian recipes I instantly become less excited. I know there are some good ones, but I really have a hard time with food that doesn’t have some type of cheesiness, carbs, butter, cream, bacon, you know, the good stuff. BUT, I knew if you were excited about this recipe, it must be good. And I do have a weakness for chickpeas, there is just something about them that I love. This salad sounds so good. I need to bring healthy lunches to work, this would be perfect.

    Reply
    • Nagi says

      March 2, 2018 at 9:53 am

      You sound like ME!!! 😂

      Reply
  4. Eha says

    March 1, 2018 at 2:07 pm

    5 stars
    I must have sung Blake’s ‘Jerusalem’ beginning to end about three times trying to find my copy of Ottolenghi’s book – and I only have four rooms here (admittedly all full of books 🙂 ! ) So am copying this! An absolutely superb salad which I must not have made ere now as I do not remember using cardamom and allspice . . . and, methinks these make a definitive difference in the end flavour . . . and, c’mon Dozer, let’s go for a walk . . . I hate that Vegemite stuff . . . .

    Reply
    • Nagi says

      March 2, 2018 at 9:56 am

      YOU HATE VEGEMITE???!!!! 😩

      Reply
      • Eha says

        March 2, 2018 at 10:06 am

        With a passion 🙂 ! Get my vitamin Bs in other ways !!

        Reply
  5. Kides Eat by Shanai says

    March 1, 2018 at 12:17 pm

    5 stars
    Great photos! I LOVE Yotam Ottolenghi’s recipes, he is genius!

    Reply
    • Nagi says

      March 2, 2018 at 10:01 am

      He’s the BEST!!! He’s my foodie crush! 😂

      Reply
  6. Abbe@This is How I Cook says

    March 1, 2018 at 11:58 am

    That was my first cookbook of his and I so agree. Some of my very favorites are from there. I’m ready to join you if you do do a Julia/Julia! And thes let’s move on to Sweets!

    Reply
    • Nagi says

      March 2, 2018 at 10:01 am

      Ba ha ha!!! We should start a communal food blogger website doing a Julia/Julia on Jerusalem!!

      Reply
  7. Deb says

    March 1, 2018 at 11:07 am

    5 stars
    Hugs for gorgeous Dozer 🙂 Love this recipe. Love your creations. Real food, awesome. 🙂 5* creating and cooking.

    Reply
    • Nagi says

      March 2, 2018 at 12:41 pm

      🤩 N xx You made my morning

      Reply
      • Deb says

        March 2, 2018 at 5:27 pm

        5 stars
        Vegemite icecreams. That would be quite interesting. Would be willing to try those :-)) Promite too, perhaps. 🙂
        Googled Vegemite icecreams. Not recalling where I first discovered them. Will be making them for someone who adores Vegemite.

        Link below to the Vegemite website and their recipe for Vegemite icy poles.

        https://vegemite.com.au/vegemite-icy-poles/

        You are most welcome. Have a wonderful foodie weekend

        Hugs and kisses for gorgeous Dozer 🙂

        Reply
    • Nagi says

      March 2, 2018 at 10:06 am

      Dozer says WOOF back!! N x

      Reply
      • Deborah says

        March 2, 2018 at 10:42 am

        5 stars
        :-)) Aww, Dozer, you are awesome.
        Vegemite…would be great if the company created a 50% salt reduced one. 🙂 Their Cheesy bite creation is nice though. Saw in Coles supermarket, pies with Vegemite, and I read somewhere, there are now Vegemite icecreams.
        Enjoyers of Promite here 🙂 Great on a piece of toast topped with sliced tomato, with a sprinkling of cracked black pepper. Also good topped with a poached egg. Nice too in a cheese toasty.

        Yotam Ottolenghi is superb. Would love all of his books.
        Discovered another great foodie website called closet cooking. Lots of great recipes there.

        Coriander is a favourite here.

        Well, off to look through your Chicken creations 🙂 Chicken tonight
        Have a great foodie weekend

        Reply
        • Nagi says

          March 2, 2018 at 12:28 pm

          I love Promite too!!! But… VEGEMITE ICE CREAM??!!! 🤔

          Reply
  8. Lorraine says

    March 1, 2018 at 10:18 am

    I started reading this recipe and thinking yum! Then i got to coriander and soap bubbles started steaming out of my mouth! Would mint work instead? Think I’ll try and see. Cheers.

    Reply
    • Nagi says

      March 2, 2018 at 10:09 am

      Ba ha ha!!!! Yep – mint and parsley is wonderful with this, I’ve do that combo sometimes! 🙂 N x

      Reply
  9. Tamarra says

    March 1, 2018 at 8:34 am

    I was introduced to the amazingness of Ottolenghi after we went to a friend’s house and they made his roasted cauliflower salad. It’s been a regular on my ‘fancy salad’ list since then. Can’t wait to try this one!

    Reply
    • Nagi says

      March 2, 2018 at 12:41 pm

      I LOVE HIS CAULIFLOWER SALAD!!!!

      Reply
  10. Vera G says

    March 1, 2018 at 4:42 am

    Dozer is asking : what is this black stuff??YOU SAID VEGIMATE,BUT I DO NOT EAT THAT STUFF. DONT YOU LIKE ME ANY MORE. Love the salad!! Yum! Thank you.

    Reply
    • Nagi says

      March 2, 2018 at 12:46 pm

      *Gasp!* Not a fan of Vegemite???!!! HE LOVES VEGEMITE!

      Reply
  11. Beth says

    March 1, 2018 at 3:58 am

    That is the most beautiful salad ever. I am writing out my grocery list now. I cant wait to make it. I am going to visit my daughter and she is a vegan I know she will love this recipe. Thank you.

    Reply
    • Nagi says

      March 2, 2018 at 12:46 pm

      LOVE hearing that Beth! Hope you both love it! N xx

      Reply
      • Beth says

        March 4, 2018 at 11:29 am

        5 stars
        Oh my goodness I made this for myself tonight and it is so incredibly delicious. Everything about it is perfect. I didn’t change a thing. I could eat this whole salad LOL I cannot wait to make this for my daughter when I visit her in Arizona. I am in Maine USA.

        Reply
        • Nagi says

          March 11, 2018 at 7:54 pm

          LOVE HEARING THAT!! N x

          Reply
  12. Susan says

    March 1, 2018 at 3:39 am

    Love chickpeas and can’t wait to try the Middle Eastern Chick Pea Salad.

    Question . . . can’t eat cucumbers (can eat pickles -something in the processing makes it OK) which means there’s a big “gap” in my bowl for this and many Greek and summer salad recipes.

    Whats a good substitute? Zuchinni? or other squashy veg?

    Susan

    Reply
    • Nagi says

      March 2, 2018 at 12:48 pm

      Hi Susan! Hmm, let me think. I think for this oe I would sub with diced green peppers 🙂 Raw zucchini in chunks isn’t that nice, but if you sautéed them then I think that would be lovely too! 🙂 N x

      Reply
  13. 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
  14. 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
  15. 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
  16. 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
  17. 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
  18. 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
  19. 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
  20. 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
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