Moroccan Chickpea Salad
photo by mommyluvs2cook




- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 1⁄3 cups dried garbanzo beans, soaked overnight
- 4 scallions, finely chopped
- 1 large ripe tomatoes, peeled,seeded and finely chopped
- 1⁄2 cup cilantro or 1/2 cup parsley, minced
- 8 kalamata olives, pitted and finely chopped
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 1⁄2 tablespoons fresh lemon juice
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon black pepper
- 1 pinch cayenne
directions
- Put chickpeas in a large saucepan.
- Add water to cover and stir in 1 tsp of salt.
- Bring to a boil over high heat, then lower heat to medium and simmer until tender, about 1 hour.
- Drain the chickpeas and discard any loose skins.
- In a serving bowl, combine all the remaining ingredients.
- Add the chickpeas and toss well.
- Cover and refrigerate for atleast 4 hours before serving.
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Reviews
-
It's the dressing that makes this such a WOW recipe, the cumin really pumps up the flavor factor. I have used different vegetables in this, although always with chickpeas, and it's always good. I usually add cucumber, bell pepper (any color), and a little chopped fresh cilantro and flat leaf parsley (both). If it's for home (not a get together) I usually serve it on top of greens. Thank you for a great recipe.
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