Middle Eastern Spiced Chickpea Salad

• Vegan
• Gluten free

• Produce

  • 1 can Chick peas
  • 1 Handful Coriander
  • 2 Cucumbers
  • 1 Garlic clove
  • 1/2 Lemon, Zest of
  • 1 Handful Parsley
  • 1/2 Red onion
  • 2 Tomatoes

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 1/2 tsp All-spice
  • 1 tsp Cardamon, ground
  • 1 tsp Caster sugar
  • 1 Pinch Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 1/4 cup Olive oil, Extra Virgin
  • 1 1/2 tbsp Sherry vinegar

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on recipetineats.com

Description

Ingredients

• 1 can (14oz/400g) chick peas, drained
• 1 tsp ground cardamon
• 1½ tsp all spice
• 1 tsp ground cumin
• Pinch of salt
• 2 tbsp olive oil
• 2 cucumbers, diced
• 2 tomatoes (or 3 medium tomatoes), diced
• ½ red onion, diced
• Handful of coriander, roughly chopped
• Handful of parsley, roughly chopped
• 1½ tbsp sherry vinegar
• Zest of half a lemon
• 2 tbsp lemon juice
• ¼ cup extra virgin olive oil
• 1 tsp caster sugar
• 1 garlic clove, crushed
• Salt and pepper

Directions

• Combine the chickpeas with the spices and salt, tossing to coat. The wetness of the chickpeas will make the spices stick.
• Heat 2 tbsp olive oil in a large pan over high heat and fry the chickpeas for a couple of minutes, then set aside.
• Combine the dressing ingredients in a jar and shake.
• Combine the salad ingredients.
• Dress the salad, and top with the chickpeas (warm or at room temperature).