I love making salads, but most of the times I do not add legumes or pastas. My family prefer them simple. The Moroccan salad required chick peas, so I had to confirm with everyone if they would eat this one. I was happy that I was given a little freedom with ingredients.
This salad is one of the best salads I have had. It has so many flavors in it which makes it a hit one. My daughter and son in law both loved this salad and I have requests that either I make this soon or give them the recipe.
The lemon preserve is basic lemon pickle, Nimbu ka acahaar, which can be added right at the end and gives a very unique touch. The pomegranate molasses could be store bought. Since I did not get it here I decided to make it myself.This gives a wonderful tarty flavor . The apricots and cranberries were a treat in the salad. The pistachios along with the rest of ingredients made it so very Moroccan !!
Serving it on a bed of baby spinach makes it healthy too.
Moroccan Chick pea Salad
400g cans of chickpeas (garbanzos) drained, rinsed & strained / soaked overnight, boiled chickpeas
1 onion, diced
2 cloves garlic, minced
½ cup dried cranberries
1/4 cup dried apricots , sliced finely
1/4 preserved lemon, rind only, finely chopped
Juice of 1 fresh lemon
½ cup olive oil
2 tbs soy sauce
1 tbs ground cumin
1 tbs smoked sweet paprika
1 tbs ground cinnamon
2 cups baby spinach leaves
¼ cup finely chopped parsley / coriander
½ cup Greek yoghurt
⅓ cup pistachios, roughly chopped
Pomegranate Molasses , a few tbsps
Place the chickpeas in a bowl .
Add the onions, garlic, cranberries, 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.
Add parsley / coriander.
Line a serving bowl or make a bed with the baby spinach leaves and top with the chickpeas.
Check out the Moroccan Meal which features the following recipes....
Harcha, the Moroccan Bread