Description
Lean, clean and packed with plant protein. That’s how I would describe this light and lively Moroccan Chickpea Salad. It doubles as a salad, or side but can just as easily be tossed into a pita or to create a vegetarian spread for sandwiches.
Ingredients
Units
Scale
- 2 cups canned chickpeas, rinsed
- 1/4 red onion, diced
- 1/4 English cucumber, deseeded and diced
- 1/4 cup feta cheese, diced
- 1/4 cup dried apricot, diced
- 3 tablespoons pistachios, rough chopped
- 2 tablespoons Labneh or Greek yogurt
- 1 lime – both zest and juice
- 2 teaspoons cumin
- 2 tablespoons chopped cilantro
- Salt & pepper to taste
Instructions
- Drain chickpeas. Chop all necessary ingredients.
- In a medium bowl combine chickpeas, onion, cucumber, feta, apricot, pistachio add seasoning, lime zest and juice then the Labneh and mix to combine. Taste, adjust seasoning as necessary. Just prior to serving add cilantro, fold to mix and serve.
Notes
Moroccan Chickpea Sandwich Tip: I love this served with pita, very easy to handle and in keeping with the theme of the recipe, but if you’d like to use sliced bread; mash chickpeas with a sturdy fork or potato masher, to a thick, chunky paste before starting. This makes for an easier to manage Chickpea Salad sandwich and less on your lap.
- Prep Time: 15 mins
- Cook Time: 0 minutes
- Category: Salad
- Method: Chopping
- Cuisine: Middle Eastern