Moroccan Chickpea Salad
Best made ahead.........
This dish is absolutely delicious. If you like big punchy flavours like me, then this is definitely one for you!
This salad combines ground spices with fresh lemon and herbs for flavour, fruits and honey for natural sweetness and peppers and apple for crunch.
So tasty, it just keeps you wanting more!!
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The flavours develop even more by the second day so its a great make ahead dish for parties or lunch boxes. So quick and simple to make, you'll be making this again and again.
This salad also packs a nice 15 grams of fibre per serving, with a few different colours to keep your microbiome happy and 16g of protein per serving. Both will help keep you full up for a while.
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Serve on its own as a light meal or pair with some tofu or sausages for a main meal.
Ingredients
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Makes 4 portions for a light bite or as a side for a main meal.
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1 Lemon, zest and juice
1 small apple, dice
3 tins chickpeas, drained and rinsed
1 small red onion, diced
1 small red pepper, diced
1 small bunch mint, chopped
1 small bunch coriander, chopped
1 cup raisins
3 tbsp apple cider vinegar
1 tbsp honey
0.5 to 1 tsp cumin
1 tsp cinnamon
1 tsp curry powder
1 tsp salt
1 tsp rapeseed or olive oil
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1. Place chopped apple in the lemon juice and stir to coat. This will stop your apple going brown if you are making this ahead.
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2. Remove apple and add to large mixing bowl with chickpeas, onion, pepper, raisins and herbs.
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3. Add all other ingredients to lemon juice, stir together until mixed. Pour over other ingredients and mix well. Store in refrigerator for up to 4 days.
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