Middle Eastern Spiced Chickpea Salad
Recipe video above. The best Chickpea Salad I've ever had! Inspired by a recipe from "Jerusalem" by Yotam Ottolenghi, spiced chickpeas give this a wow factor and the Dressing is a beautiful lemon vinaigrette that is not as sharp as most lemon dressings.
Foto: RecipeTin Eats — Nagi | RecipeTin Eats
Ingredients
- 400 g / 14 oz can chickpeas, drained but still wet (Note 1)
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 1/2 tsp All Spice
- 1 tsp ground cardamon
- 1/4 tsp salt
- 2 cucumbers (, diced)
- 2 tomatoes ((or 3 medium tomatoes), diced)
- 1 red onion (small) (, diced)
- 1/4 cup coriander leaves (, roughly chopped)
- 1/4 cup parsley (, roughly chopped)
- 1 1/2 tbsp sherry vinegar ((Note 2))
- Zest of half a lemon
- 2 tbsp lemon juice
- 1/4 cup extra virgin olive oil
- 1 tsp caster sugar
- 1 g arlic clove, smashed ((Note 3))
- Salt and pepper
Steps
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Combine the Dressing ingredients in a jar and shake. Set aside for 20 minutes to allow the flavours to develop.
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Place chickpeas in a large bowl. Scatter over Spices, then toss to coat. The wetness of the chickpeas will make the spices stick.
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Heat 2 tbsp olive oil in a large pan over high heat and fry the chickpeas for a couple of minutes. Shake the pan so the chickpeas roll, or stir gently (so the spice coating doesn't come off). Transfer into bowl and cool slightly.
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Combine the Salad Ingredients in a bowl. Drizzle with a bit of Dressing and toss. Transfer to serving bowl.
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Top salad with chickpeas (warm or at room temperature). Drizzle with more Dressing. Toss very gently, if desired (don't toss too much otherwise spice comes off chickpeas). Serve immediately.
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Great served with a dollop of yoghurt and pita bread to stuff the salad into.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| / 14 oz can chickpeas | 400 g | Rp 12.000/kg | Rp 4.800 |
| olive oil | 2 tbsp | - | - |
| ground cumin | 1 tsp | Rp 70.000/kg | Rp 350 |
| All Spice | 0.5 tsp | - | - |
| ground cardamon | 1 tsp | - | - |
| salt | 0.25 tsp | - | - |
| cucumbers | 2 | - | - |
| tomatoes | 2 | Rp 12.000/kg | Rp 2.400 |
| red onion | 1 | - | - |
| coriander leaves | 0.25 cup | - | - |
| parsley | 0.25 cup | - | - |
| sherry vinegar | 0.5 tbsp | - | - |
| Zest of half a lemon | - | - | - |
| lemon juice | 2 tbsp | - | - |
| extra virgin olive oil | 0.25 cup | - | - |
| caster sugar | 1 tsp | - | - |
| arlic clove | 1 g | - | - |
| Salt and pepper | - | - | - |
*Estimated market prices, may vary by region
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