moroccan chickpea salad

2 x 400g (14 oz) cans of chickpeas (garbanzos) drained, rinsed & strained
2 cloves garlic, minced
½ cup dried cranberries, apricots, or currants
1 piece of a preserved lemon, rind only, finely chopped
Juice of 1 fresh lemon
½ cup olive oil
1 tbs ground cumin
1 tbs paprika
1 tbs ground cinnamon
a handful of baby spinach leaves (optional)
¼ cup finely chopped parsley (or any fresh herb you like)

Place the chickpeas in a bowl add the onions, garlic, currants, preserved lemon, spices, olive oil, lemon juice and soy sauce in a large bowl. Toss to combine and leave to marinate for at least an hour.
Line a serving bowl with the baby spinach leaves Throw a handful of spinach in a bowl, and top with the chickpeas and parsley. Top with the yoghurt and pistachios, and drizzle with the pomegranate molasses.

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recipe adapted by friedsig and originally penned by le delicieux

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Sounds like a very pretty presentation – something I put zero effort into for my own quick lunches. I simplified this recipe to make this very elegant (but elaborate) salad completely accessible to anyone seeking a very healthy, flavorful, fast, affordable, and easy lunch to take along, or ultra-fast weeknight dinner.

I used fresh dill and basil instead of parsley, because it’s what I had in the house. I love currants, so I used those. I also added a part of a roasted jalapeno from the farmers market because I have so many, and a big pinch of smoked paprika. Recommended! Of course, hot pepper pickles are incredible in any salad.

This is one of my two favorite cold chickpea salad recipes this summer. The other is this 5 minute warm chickpea and feta salad.

Try this one!

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