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Amanda McInerney of Lambs Ears and Honey

Moroccan Chick Pea Salad

Use canned chick peas for a quick, amazingly tasty salad.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6
Course: Salad
Cuisine: Moroccan
Ingredients Method

Ingredients
  

  • 2 400 gm cans chick peas garbanzos drained, rinsed & strained
  • 6 spring onions finely chopped
  • 2 cloves garlic minced
  • 1/2 cup currants
  • 1 preserved lemon rind only, finely chopped
  • Juice of 1 fresh lemon
  • 200 ml olive oil
  • 2 Tbsp soy sauce or tamari
  • 1 Tbsp ground cumin
  • 1 Tbs paprika
  • 1 Tbs ground cinnamon
  • Baby spinach leaves
  • 1/4 cup chopped parsley
  • 200-300 gms Greek-style yoghurt
  • Pomegranate molasses

Method
 

  1. Combine chick peas, onions, garlic, currants, preserved lemon, spices and olive oil, lemon juice and soy sauce in a large bowl. Mix and leave to marinate for several hours. The salad should look rich and red from the paprika.
  2. To serve, line a shallow dish with baby spinach leaves, pile the chick peas on the leaves, then dollop the yoghurt on top. Drizzle generously with pomegranate molasses (or honey) then sprinkle with parsley.