Middle Eastern Spiced Chickpea Salad Recipe

Introduction

This Middle Eastern Spiced Chickpea Salad is a vibrant, flavorful dish that combines warm spices with fresh vegetables. Perfect as a light meal or a side, it’s easy to prepare and offers a delicious balance of textures and tastes.

Ingredients

• 400g / 14 oz can chickpeas, drained but still wet (Note 1)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 1/2 tsp allspice
• 1 tsp ground cardamom
• 1/4 tsp salt
• 2 cucumbers, diced
• 2 tomatoes (or 3 medium tomatoes), diced
• 1 small red onion, diced
• 1/4 cup coriander leaves, roughly chopped
• 1/4 cup parsley, roughly chopped
• 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 to taste

Instructions

1. Step 1: Combine the sherry vinegar, lemon zest, lemon juice, extra virgin olive oil, caster sugar, smashed garlic clove, salt, and pepper in a jar. Shake well and set aside for 20 minutes to allow the flavors to develop.
2. Step 2: Place the chickpeas in a large bowl. Sprinkle over the ground cumin, allspice, ground cardamom, and 1/4 teaspoon salt. Toss to coat; the moisture on the chickpeas will help the spices stick.
3. Step 3: Heat 2 tablespoons olive oil in a large pan over high heat. Add the spiced chickpeas and fry for a couple of minutes, gently shaking the pan or stirring to keep the coating intact. Remove from heat and let cool slightly.
4. Step 4: In a separate large bowl, combine the diced cucumbers, tomatoes, red onion, coriander, and parsley. Drizzle with some of the prepared dressing and toss to mix.
5. Step 5: Transfer the vegetable salad to a serving bowl. Top with the warm or room-temperature chickpeas and drizzle with additional dressing. Toss gently if desired, taking care not to dislodge the spice coating on the chickpeas.
6. Step 6: Serve immediately, ideally with a dollop of yogurt and warm pita bread for stuffing the salad into.

Tips & Variations

• For a nuttier flavor, lightly toast the chickpeas after frying.
• Swap sherry vinegar with red wine vinegar if preferred.
• Add chopped mint to the salad for extra freshness.
• Use fresh garlic instead of smashed for a milder taste.
• Include crumbled feta for a richer salad variation.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the chickpeas and salad components separate if possible to maintain texture. Reheat chickpeas gently in a pan before serving. Dressing can be kept refrigerated for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, dried chickpeas can be used but must be soaked overnight and cooked until tender before following the recipe.

Is this salad suitable for meal prep?

Yes, but keep the chickpeas and dressing separate from the fresh salad ingredients until serving to prevent sogginess.