Chickpea Salad + Lemon Dressing

5.0 from 7 reviews

Author: Anita Jacobson

Courses: Appetizers

Cuisines: American

Diets: Gluten Free Vegan

Ingredients: Beans Vegetables

Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins

Serves: 4-8

Ingredients

• Lemon olive oil dressing
• 1 lemon, zest, and juice
• 1 clove garlic, bruised
• 1/4 cup extra-virgin olive oil
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Pan toasted spiced chickpeas
• 1 can (14 oz. / 400 gram) chickpeas, drained
• 1 teaspoon each: cumin, cardamom
• 1/2 teaspoon each: cinnamon, cloves, nutmeg
• 1/4 teaspoon salt
• 2 tablespoon olive oil
• Salad vegetables
• 1-2 cucumber, seeded and diced
• 1 red onion, diced
• 2-3 tomatoes, seeded and diced
• a handful (~1/2 cup) fresh cilantro leaves (or parsley), chopped

Instructions

• Lemon olive oil dressing
  1. Place all dressing ingredients in a glass jar. Close, and shake really well. Set aside for at least 20 minutes for the flavor to develop.
• Pan toasted spiced chickpeas
  1. Mix together chickpeas with cumin, cardamom, cinnamon, cloves, nutmeg, and salt.
  2. Heat olive oil in a frying pan over high heat. Toast/fry chickpeas for 2-3 minutes, gently shake the pan to cook the chickpeas evenly.
  3. Transfer to a bowl and set aside to cool.
• Serving the salad
  1. Arrange cucumber, onion, tomatoes, cilantro/parsley, and toasted spiced chickpeas in a large salad bowl.
  2. Add the dressing right before serving time. Gently toss to coat.