Middle Eastern Spiced Chickpea Salad Recipe

Introduction

This Middle Eastern Spiced Chickpea Salad is a vibrant and flavorful dish perfect for light lunches or as a side. Combining warm, aromatic chickpeas with fresh vegetables and a tangy dressing, it offers a delightful balance of textures and tastes.

Ingredients

• 400g / 14 oz can chickpeas, drained but still wet
• 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
• Zest of half a lemon
• 2 tbsp lemon juice
• 1/4 cup extra virgin olive oil
• 1 tsp caster sugar
• 1 garlic clove, smashed
• 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, 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 cumin, allspice, cardamom, and 1/4 teaspoon salt over the chickpeas and toss to coat evenly. The moisture from the chickpeas helps the spices stick.
3. Step 3: Heat 2 tablespoons of olive oil in a large pan over high heat. Fry the spiced chickpeas for a few minutes, gently shaking or stirring so they roll in the pan without losing their spice coating. Remove from heat and allow to cool slightly.
4. Step 4: In a separate bowl, combine the diced cucumbers, tomatoes, red onion, coriander, and parsley. Drizzle with a small amount 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 more dressing. Toss very gently if desired, being careful not to dislodge the spice coating on the chickpeas. Serve immediately.
6. Step 6: For a complete meal, serve the salad with a dollop of yoghurt and warm pita bread to scoop or stuff the salad into.

Tips & Variations

• Use fresh lemon juice rather than bottled for a brighter flavor in the dressing.
• If you prefer a milder spice, reduce the amount of ground cardamom and allspice.
• For extra texture, add toasted pine nuts or slivered almonds to the salad before serving.
• Serve the chickpeas warm for a contrast in temperature with the fresh vegetables.

Storage

Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Chickpeas can be reheated gently in a pan before adding to the salad. Avoid storing the salad fully dressed to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, soak dried chickpeas overnight and cook until tender before using. This will enhance the flavor but requires extra preparation time.

Can I make this salad ahead of time?

You can prepare the dressing and chop the vegetables in advance, but it’s best to fry the chickpeas and combine everything just before serving to maintain texture and freshness.

Middle Eastern Spiced Chickpea Salad Recipe

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★★★★★

4.6 from 78 reviews

• Author: Elara
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Middle Eastern Spiced Chickpea Salad combines warm, spiced chickpeas with fresh cucumbers, tomatoes, and herbs, all tossed in a vibrant lemon and sherry vinegar dressing. Perfect as a light, flavorful meal or side dish, it offers a delightful balance of textures and aromas typical of Middle Eastern cuisine.

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Ingredients

Scale 1x2x3x

Spiced Chickpeas

• 400g / 14 oz can chickpeas, drained but still wet
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 1/2 tsp allspice
• 1 tsp ground cardamom
• 1/4 tsp salt

Salad

• 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

Dressing

• 1 1/2 tbsp sherry vinegar
• Zest of half a lemon
• 2 tbsp lemon juice
• 1/4 cup extra virgin olive oil
• 1 tsp caster sugar
• 1 garlic clove, smashed
• Salt and pepper, to taste

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Instructions

1. Prepare Dressing: Combine 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 meld.
2. Spice Chickpeas: Place the drained chickpeas in a large bowl. Sprinkle over the ground cumin, allspice, ground cardamom, and salt. Toss gently to coat the chickpeas evenly; the moisture on the chickpeas will help the spices adhere.
3. Cook Chickpeas: Heat 2 tablespoons of olive oil in a large pan over high heat. Add the spiced chickpeas and fry for a couple of minutes, shaking the pan occasionally or stirring gently to ensure even cooking without removing the spice coating. Once cooked, transfer the chickpeas to a bowl and allow them to cool slightly.
4. Assemble Salad: In a separate bowl, combine diced cucumbers, tomatoes, red onion, coriander, and parsley. Drizzle a bit of the prepared dressing over the salad ingredients and toss gently to coat.
5. Combine and Serve: Transfer the dressed salad to a serving bowl. Top with the warm or room temperature spiced chickpeas. Drizzle more dressing over the top and toss very gently if desired to avoid removing spices from the chickpeas. Serve immediately.
6. Serving Suggestion: This salad is excellent served with a dollop of yogurt and pita bread, perfect for stuffing with the salad.

Notes

• Note 1: Keeping the chickpeas slightly wet helps the spices stick better during seasoning.
• Note 2: Sherry vinegar adds a mild sweetness and depth; you can substitute with red wine vinegar if unavailable.
• Note 3: Smashed garlic allows for subtle infusion in the dressing; remove before tossing if a milder garlic flavor is preferred.
• For best flavor, allow the dressing to rest for 20 minutes before using.
• This salad is best served fresh to enjoy the contrast of warm spiced chickpeas and crisp vegetables.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: Frying
• Cuisine: Middle Eastern

Keywords: Middle Eastern chickpea salad, spiced chickpeas, healthy chickpea salad, vegetarian salad, easy Middle Eastern recipe, warm chickpea salad