Description
A vibrant and flavorful Middle Eastern Spiced Chickpea Salad featuring warm, spiced chickpeas tossed with fresh cucumbers, tomatoes, herbs, and a tangy lemon-sherry vinegar dressing. Perfect for a light lunch or as a side dish, this salad combines aromatic spices with crisp vegetables for a refreshing yet hearty dish.
Ingredients
Scale
Chickpeas
- 400g (14 oz) can chickpeas, drained but still wet
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 1/2 tsp allspice
- 1 tsp ground cardamom
- 1/4 tsp salt
Salad Ingredients
- 2 cucumbers, diced
- 2 tomatoes (or 3 medium tomatoes), diced
- 1 small red onion, diced
- 1/4 cup coriander leaves, roughly chopped
- 1/4 cup parsley, roughly chopped
Dressing
- 1 1/2 tbsp sherry vinegar
- Zest of half a lemon
- 2 tbsp lemon juice
- 1/4 cup extra virgin olive oil
- 1 tsp caster sugar
- 1 garlic clove, smashed
- Salt and pepper, to taste
Instructions
- Prepare the dressing: Combine all dressing ingredients – sherry vinegar, lemon zest, lemon juice, extra virgin olive oil, caster sugar, smashed garlic clove, salt, and pepper – in a jar. Shake well and set aside for 20 minutes to allow the flavors to meld.
- Spice the chickpeas: Place the drained chickpeas in a large bowl. Sprinkle over the ground cumin, allspice, ground cardamom, and salt. Toss gently to coat the chickpeas evenly; the moisture on the chickpeas helps the spices adhere well.
- Cook the chickpeas: Heat 2 tablespoons of olive oil in a large pan over high heat. Add the spiced chickpeas and fry for a couple of minutes, gently shaking the pan so the chickpeas roll around without losing their spice coating. Once lightly fried and fragrant, transfer the chickpeas back into the bowl and let them cool slightly.
- Assemble the salad: In a separate bowl, combine diced cucumbers, tomatoes, red onion, chopped coriander, and parsley. Drizzle a small amount of the prepared dressing over the vegetables and toss lightly to combine. Transfer this mixture into a serving bowl.
- Add chickpeas and finish: Top the salad with the warm or room-temperature spiced chickpeas. Drizzle more dressing on top and toss very gently to avoid dislodging the spices. Serve immediately for best flavor.
- Serving suggestion: Serve the salad with a dollop of yogurt and warm pita bread, perfect for stuffing with the salad for a delicious Middle Eastern-inspired meal.
Notes
- Use chickpeas drained but still a bit wet so that the spices stick better.
- Allowing the dressing to rest intensifies the flavor and helps the ingredients marry.
- You can substitute sherry vinegar with red wine vinegar or apple cider vinegar if unavailable.
- For extra protein, add crumbled feta or grilled chicken if desired.
- This salad is best served fresh but can be refrigerated for up to a day; add dressing just before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Frying
- Cuisine: Middle Eastern
Keywords: Middle Eastern salad, spiced chickpeas, chickpea salad, healthy salad, vegetarian salad, Mediterranean salad
