Middle Eastern Spiced Chickpea Salad Recipe
A vibrant and flavorful Middle Eastern Spiced Chickpea Salad that combines warm, fragrant spices with fresh vegetables and a zesty dressing. Perfect as a light meal or a side dish, this salad features crispy spiced chickpeas, cucumber, tomatoes, and fresh herbs, all tossed in a tangy lemon and sherry vinegar dressing.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Chickpeas and Spices
- 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 let the flavors meld.
- Spice the Chickpeas: Place the drained but still wet chickpeas in a large bowl. Sprinkle the ground cumin, allspice, ground cardamom, and salt over them, then toss to coat evenly. The moisture on the chickpeas helps the spices adhere.
- Fry 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 or stirring carefully to avoid rubbing off the spice coating. Once golden and fragrant, transfer the chickpeas to a bowl to cool slightly.
- Mix the Salad Ingredients: In a separate bowl, combine the diced cucumbers, tomatoes, red onion, coriander, and parsley. Drizzle with a small amount of the prepared dressing and toss to coat evenly.
- Assemble the Salad: Transfer the dressed salad vegetables to a serving bowl. Top with the warm or room-temperature spiced chickpeas. Drizzle with more dressing and toss gently once or twice to combine, being careful not to dislodge the spice coating on the chickpeas.
- Serve: Serve immediately for the best texture and freshness. This salad pairs wonderfully with a dollop of yoghurt and warm pita bread for stuffing.
Notes
- The wetness of the chickpeas after draining helps the spices stick better for frying.
- Allowing the dressing to rest intensifies the flavors and mellows the garlic’s sharpness.
- If you prefer, the salad can be served cold but the warmth of the chickpeas adds a lovely contrast in texture.
- Use fresh herbs for the best flavor and vibrant color.
- Pita bread and yoghurt are optional but highly recommended for an authentic experience.
Keywords: chickpea salad, Middle Eastern salad, spiced chickpeas, healthy salad, vegetarian salad, quick salad, lemon dressing
