Name: Middle Eastern Spiced Chickpea Salad Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Middle Eastern
Ingredients: 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; 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; 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

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Introduction

This Middle Eastern Spiced Chickpea Salad is a vibrant and flavorful dish perfect for a light lunch or a side. With a blend of aromatic spices and fresh vegetables, it offers a delightful mix of textures and tastes. Quick to prepare, it brings the essence of Middle Eastern cuisine to your table.

Middle Eastern Spiced Chickpea Salad Recipe - Recipe Image

Ingredients

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
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
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

Step 1: Combine the sherry vinegar, lemon zest, lemon juice, extra virgin olive oil, caster sugar, smashed garlic clove, and a pinch of salt and pepper in a jar. Shake well and set aside for 20 minutes to allow the flavors to develop.
Step 2: Place the drained chickpeas in a large bowl. Sprinkle the ground cumin, allspice, ground cardamom, and 1/4 tsp salt over the chickpeas, then toss gently to coat. The moisture on the chickpeas will help the spices stick.
Step 3: Heat 2 tbsp olive oil in a large pan over high heat. Fry the spiced chickpeas for 2 minutes, shaking the pan or stirring gently so the chickpeas roll and get evenly coated, being careful not to remove the spice coating. Transfer the chickpeas back into the bowl and let them cool slightly.
Step 4: In a separate bowl, combine the diced cucumbers, tomatoes, red onion, coriander, and parsley. Drizzle with some of the prepared dressing and toss to combine. Transfer this mixture to a serving bowl.
Step 5: Top the salad with the warm or room temperature chickpeas. Drizzle with more dressing and toss very gently if desired, being careful not to lose the spice coating on the chickpeas. Serve immediately.
Step 6: For an extra touch, serve with a dollop of yogurt and warm pita bread to stuff the salad into.

Tips & Variations

For a vegan version, skip the yogurt or replace it with a plant-based alternative.
Add toasted pine nuts or chopped almonds for extra crunch and richness.
If you prefer a milder spice, reduce the allspice and cardamom by half.
Use fresh lemon juice rather than bottled for a brighter flavor.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. When ready to serve, toss the salad with chickpeas and dressing. Reheat the chickpeas gently in a pan before adding if you prefer them warm. Avoid reheating the entire salad to keep the fresh vegetable textures crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook dried chickpeas until tender before using. This will take significantly longer, typically overnight soaking and about 1 to 1.5 hours of cooking time.

What can I substitute for sherry vinegar?

If you don’t have sherry vinegar, apple cider vinegar or white wine vinegar work well as substitutes, offering a similar tangy brightness to the dressing.