Moroccan Chickpea Salad
photo by Artandkitchen
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
20
ingredients
- 1 bunch cilantro, chopped
- 1 bunch green onion, chopped
- 1 red bell pepper, chopped
- 6 (19 ounce) cans chickpeas, drained and rinsed
- 1 (700 g) bag frozen sweetlet peas
- 1 1⁄4 cups mayonnaise
- 1 1⁄4 cups plain yogurt
- 3 teaspoons ground cumin
- 3 teaspoons curry
- 1 dash pepper
directions
- Mix cilantro, onions, red pepper, peas and chickpeas in a large bowl.
- In a separate bowl, combine mayo, yogurt, cumin, curry and pepper. Mix sauce well and add to salad.
- Serve and enjoy!
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Reviews
-
I kept it vegan by using "Nayonnaise" and vegan yogurt. Such a creamy dish, wouldn't guess it was vegan. Omitted red peppers because daughter doesn't care for, but added shredded carrot for color, texture and sweetness. This is now my favorite vegan recipe. Gets better as it sits, so great for taking to parties/picnics..
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It's winter, I decided to use your recipe as inspiration of warm dish. For 4 peoples:<br/>Fry:<br/>2 onions sliced with<br/>2 red bell pepper sliced (roast well)<br/>Add: 1 1/2 pound precoocked chickpeas,<br/>200 g frozen sweetlet peas and<br/>1/2 teaspoon salt<br/>Sauce (cold)<br/>1 cup plain yogurt<br/>1/2 teaspoon ground cumin<br/>2 teaspoons curry (biryani paste)<br/>1/2 teaspoon salt<br/>1 dash pepper<br/><br/>Very nice dish served with warm pita bread and marinated feta!<br/>Yammy!
RECIPE SUBMITTED BY
I'm 23 and a full time student/soon to be radiological technologist. I just started learning to cook in the last couple of years but I am really enjoying myself and I love trying new recipes. I really try my best to create healthy meals for myself and whoever else is brave enough to try my cooking.