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Moroccan Chickpea Salad Recipe

Ingredients for people

    For the vegetables
  • Chick pea(s) : 400 g
  • Tomato(es) : 3 whole
  • Fresh coriander : 0.25 bunch
  • Fresh mint : 0.25 bunch
  • Spring onion(s) : 2 whole
  • Cucumber(s) : 0.5 whole
  • Maldon salt : 3 pinch(es)
  • Garlic clove(s) : 1 whole

  • For the vinaigrette
  • Lemon(s) : 2 whole
  • Olive oil : 40 ml
  • 1For the vegetables

    Drain and rinse the tinned chickpeas. Set aside in a large mixing bowl.

    Quarter the tomatoes, remove the seeds and chop into a fine dice. Add to the chickpeas.

    Cut the cucumber in half lengthwise, and scrape out the seeds with a spoon. Chop into a fine dice about the same size as the tomatoes. Add to the chickpeas.

    Pick the leaves of all the herbs and finely chop. Add to the chickpeas.

    Peel the clove of garlic, mince finely and add to the rest of the salad.

    Season with salt, and set aside.

  • 2For the vinaigrette

    Zest and juice the lemon. Whisk in the olive oil.

    Pour over the salad, mix well, and check the seasoning.

    Allow to chill thoroughly before serving.

Chef's tip

«This salad keeps very well: in fact, any left-overs are great in a packed lunch or for a picnic.»

A fresh chickpea salad with North African influences. Perfect for a Moroccan feast or a quick dinner.

Rate this recipe :

(18 votes)

  • Preparation  10mins
  • Cooking time  10mins
  • Rest time  5mins