Go Back
–+ servings
Amanda McInerney of Lambs Ears and Honey

Moroccan Chick Pea Salad

Use canned chick peas for a quick, amazingly tasty salad.
Print Recipe Pin Recipe
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.

Tried this recipe?

Let us know how it was!