Warm Chickpea Salad With Ginger

"This Moroccan salad is often served warm with grilled fish."
 
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photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by FolkDiva photo by FolkDiva
photo by FolkDiva photo by FolkDiva
Ready In:
15mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Heat 1 tablespoon of the oil in a frying pan over medium-low heat. Add the onion and garlic & cook gently for 5–7 minutes until soft and transparent.
  • Add the chickpeas, ginger, and chili flakes and stir for about 30 seconds. Then add the lemon juice and let the mixture bubble until almost dry. Next add the cilantro and season to taste with salt and pepper.
  • Place the chickpea mixture into a serving bowl and pour over the remaining olive oil. Sprinkle the cumin and paprika on top, gently stir then serve warm.

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Reviews

  1. UmmBinat
    Very good. I ate two servings on top of greens as a meal myself. I used a very good extra virgin olive oil, white onion as that is what I had on hand, cayenne instead of chili pepper flakes, bottled lemon juice because I didn't have any lemons! I did not add the optional cilantro but I'm sure it would be delicious I just didn't have any. I used sea salt and sweet paprika. I will make this again and would like to try it with cilantro and maybe some chopped tomatoes added at room temperature. Made for NA*ME Tag!
     
  2. *Parsley*
    Wow! What a delicious warm salad! I made this as written, just cut the olive oil to 3 tbsp total. It's got nice bold flavor, without too much heat. Definitely not a boring salad. Thanx for sharing!
     
  3. SandeeLynn
    This was really great! Zesty and a tiny bit spicy, a nice change from the norm! :) Thanks for posting
     
  4. michellerj
    This was great with the Baklava Salmon. Easy to make also.
     
  5. pajaritomt
    I am not a big fan of garbanzo beans ( chickpeas) normally, but I made and really enjoyed this salad. It is simple and easy to make and very tasty. A pleasant discovery.
     
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Tweaks

  1. UmmBinat
    Very good. I ate two servings on top of greens as a meal myself. I used a very good extra virgin olive oil, white onion as that is what I had on hand, cayenne instead of chili pepper flakes, bottled lemon juice because I didn't have any lemons! I did not add the optional cilantro but I'm sure it would be delicious I just didn't have any. I used sea salt and sweet paprika. I will make this again and would like to try it with cilantro and maybe some chopped tomatoes added at room temperature. Made for NA*ME Tag!
     

RECIPE SUBMITTED BY

Follower of Jesus: I have a strong faith in God & his love for all of us. He is the first & last in my life and it is my desire to tell others of His greatest gift to us...His Son. Explorer: I love to learn about new cultures & try new foods. While in Morocco I learned to appreciate the use of spices. Wife: I'm married to my best friend. Sister: I am the oldest of six children. Mother: My son lives in CA while my daughter lives close to me. Grandmother: My beautiful granddaughter has stolen my heart.
 
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