Moroccan chickpea salad
Moroccan chickpea salad is packed with moroccan spices, crunchy veggies and a tangy lemon dressing. This delicious salad is loaded with plant-based protein and super easy to make. It is also both vegan and gluten-free.
Servings: 4 portions
Ingredients
- 2 cans (400 g, 14 oz each) chickpeas, drained and rinsed
- ½ red onion, finely chopped
- 1 large tomato, deseeded and chopped
- ½ seedless cucumber, chopped
- 1 green pepper, finely chopped
- ¼ cup parsley, chopped
- ¼ cup roasted pistachios, roughly chopped
- ½ cup golden raisins
Dressing
- ¼ cup sunflower oil
- 1 lemon, juiced
- 1-2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 1 teaspoon turmeric
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon red chilli flakes (optional)
- 1 ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
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In a large bowl, mix together the ingredients for the dressing.
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Add all the chopped vegetables, parsley, pistachios and golden raisins to the bowl with the dressing and gently toss.
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Top with some extra pistachios, chopped parsley and a squeeze if lemon.