Spiced Chickpeas and Summer Veggie Salad

We blog about this recipe here.

Spiced Chickpeas and Summer Veggie Salad

We adapted this recipe from Jerusalem by Ottolenghi and Tamimi.

for the salad:
  • 2 medium cucumbers, diced – or 3 small Persian cucumbers, diced
  • 2 medium tomatoes, diced  – or about 12 cherry tomatoes, halved
  • 1 red onion (small) , diced
  • 1 bunch of radishes, diced
  • 1 red bell pepper, diced
  • 1/2 c cilantro, coarsely chopped
  • 1/2 c parsley, coarsely chopped

Combine cucumber, tomato, onion, radish and pepper in a large bowl.  Add cilantro and parsley and mix.

to make the dressing:

  • 5 T olive oil
  • grated zest of one lemon
  • 2 T lemon juice
  • 1 1/2 T sherry vinegar
  • 1 clove garlic, minced
  • 2 tsp pomegranate molasses (or maple syrup, agave, or sugar)
  • 1/2 tsp salt 
  • grind of pepper

Pour the olive oil in a jar; add lemon juice and zest, vinegar, garlic and pomegranate molasses.  Season with salt – and pepper to taste.  Pour dressing over the salad and toss lightly to coat and set aside.

to prepare the chickpeas:

  • 14 oz can chickpeas, drained and rinsed
  • 1 T olive oil
  • 1 tsp ground cumin
  • 1 tsp allspice
  • 1 tsp ground cardamon
  • 1/4 tsp salt

Mix cardamom, allspice, cumin and a 1/4 tsp salt, and spread on a plate or tray.  Toss the chickpeas with the spice mixture to coat well.  Heat 1 T olive oil in a medium frying pan over medium heat.  Add the spiced chickpeas and fry for 2-3 minutes, shaking the pan so that they cook evenly.

Serve the warm chickpeas with in a mound on top of the dressed salad – either in individual bowls or in one large salad bowl.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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