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    You are in: Home / Recipes / Moroccan Chickpea & Zucchini Salad (Africa) Recipe
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    Moroccan Chickpea & Zucchini Salad (Africa)

    Moroccan Chickpea & Zucchini Salad (Africa). Photo by JustJanS

    1/2 Photos of Moroccan Chickpea & Zucchini Salad (Africa)

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Pneuma's Note:

    from Garth Shnier, Executive Chef of The Western Cape Hotel & Altiraspa for Added for WZT. Preparation time assumes that the chickpeas are canned or cooked.

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    Serves: 4-6


    Units: US | Metric

    • 240 g chickpeas (canned. if uncooked, soak overnight then boil until soft)
    • 240 g zucchini (courgettes)
    • 1 teaspoon garlic, minced
    • 10 ml lemon juice
    • 1 teaspoon vinegar, white wine
    • 2 teaspoons olive oil
    • 2 teaspoons honey
    • salt and pepper, to taste
    • 1 teaspoon mixed spice, paste (actually calls for spice paste take note of recipe below)

    Spice paste


    1. 1
      Blanch and refresh zucchini. Combine all ingredients and toss together.
    2. 2
      Spice paste: Combine all the spice paste ingredients and fry to develop flavours. Refrigerate.

    Ratings & Reviews:

    • on August 15, 2008


      Wonderful salad. I added some sliced avocado since I had some and served it all over a bed of iceberg lettuce -- my DH's favorite. I also add the minced garlic to the zucchini when blanching since I prefer a more cooked garlic flavor (more mellow) in my salads. Thanks, Pneuma! Made for Aussie/New Zealand Recipe Swap #19.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 12, 2011


      Thanks for a delicious and different way to use zucchini! I double the recipe, using a 15 oz can of chickpeas, and one zucchini and one summer squash (I didn't blanch them, and the texture was fine). It wasn't too spicy, and I served it with whole wheat pita - yum!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 20, 2010


      I liked this and it was fun to make the spice paste. I first tasted it at warm room temperature and liked it a lot. It was less enjoyable refrigerated, so next time I will serve it at room temp. I might saute the zucchini next time. Now must figure out what to do with the leftover spice paste...

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)


    Nutritional Facts for Moroccan Chickpea & Zucchini Salad (Africa)

    Serving Size: 1 (94 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 174.9
    Calories from Fat 81
    Total Fat 9.0 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 186.7 mg
    Total Carbohydrate 21.1 g
    Dietary Fiber 4.2 g
    Sugars 4.6 g
    Protein 4.2 g

    The following items or measurements are not included:

    mixed spice

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