Warm Moroccan Chickpea Salad

Warm Moroccan Chickpea Salad

  • Prepare: 15M
  • Cook: 10M
  • Total: 25M
Warm Moroccan Chickpea Salad

Warm Moroccan Chickpea Salad

Ingredients

  • Produce

    • 2 (14.5-ounce cans Chickpeas
    • 6 Dates, dried pitted
    • 2 tbsp Flat leaf parsley, fresh
    • 1 clove Garlic
    • 2 tbsp Golden raisins
    • 1 Lemon, Juice and zest of small
    • 1 Shallot, small
  • Condiments

    • 1/2 tsp Honey
  • Baking & Spices

    • 1/4 tsp Kosher salt
  • Oils & Vinegars

    • 4 tbsp Olive oil, Extra Virgin
    • 1 tsp Red wine vinegar
  • Nuts & Seeds

    • 2 tbsp Almonds, roasted
    • 2 tbsp Pistachios
  • Other

    • 1/4 teaspoon ras el hanout
  • Time
  • Prepare: 15M
  • Cook: 10M
  • Total: 25M

Found on

Description

Foreign Inspiration. Domestic Preparation.

Dried dates and crunch pistachios make this Moroccan Chickpea Salad both sweet and savory!

Ingredients

  • 4 tablespoons extra virgin olive oil, divided
  • Juice and zest of 1 small lemon
  • 1 teaspoon red wine vinegar
  • 1 clove garlic, pressed
  • 1/2 teaspoon honey*
  • 1/4 teaspoon ras el hanout
  • 1/4 teaspoon kosher salt
  • 2 (14.5-ounce) cans chickpeas, drained, rinsed, and patted dry
  • 1 small shallot, peeled and thinly sliced
  • 2 tablespoons chopped pistachios
  • 2 tablespoons chopped roasted almonds
  • 2 tablespoons golden raisins
  • 6 dried pitted dates, roughly chopped
  • 2 tablespoons minced fresh flat-leaf parsley

Directions

  • In the bottom of a large serving bowl, whisk together two tablespoons of the olive oil along with the lemon juice and zest, red wine vinegar, pressed garlic, honey, ras el hanout and salt.
  • Heat the remaining two tablespoons of olive oil in a large skillet set over medium-high heat. Once the oil is hot and shimmering, add half of the chickpeas and fry for 3 to 4 minutes, until lightly browned and crispy. Transfer the fried chickpeas to the serving bowl. Repeat with the remaining half of the chickpeas.
  • Add the sliced shallot to the hot pan and fry for 2 to 3 minutes, until softened and slightly translucent. Transfer to the serving bowl along with the pistachio, almonds, raisins, and dates.
  • Toss well and serve warm.
  • Prepare: PT15M
  • Cook Time: PT10M
  • TotalTime:
thewanderlustkitchen.com

thewanderlustkitchen.com

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Title:

Warm Moroccan Chickpea Salad - The Wanderlust Kitchen

Descrition:

Dried dates and crunchy pistachios make this Moroccan Chickpea Salad both sweet and savory! Things are cooling off around here...

Warm Moroccan Chickpea Salad

  • Produce

    • 2 (14.5-ounce cans Chickpeas
    • 6 Dates, dried pitted
    • 2 tbsp Flat leaf parsley, fresh
    • 1 clove Garlic
    • 2 tbsp Golden raisins
    • 1 Lemon, Juice and zest of small
    • 1 Shallot, small
  • Condiments

    • 1/2 tsp Honey
  • Baking & Spices

    • 1/4 tsp Kosher salt
  • Oils & Vinegars

    • 4 tbsp Olive oil, Extra Virgin
    • 1 tsp Red wine vinegar
  • Nuts & Seeds

    • 2 tbsp Almonds, roasted
    • 2 tbsp Pistachios
  • Other

    • 1/4 teaspoon ras el hanout

The first person this recipe

thewanderlustkitchen.com

thewanderlustkitchen.com

102 0

Found on thewanderlustkitchen.com

The Wanderlust Kitchen

Warm Moroccan Chickpea Salad - The Wanderlust Kitchen

Dried dates and crunchy pistachios make this Moroccan Chickpea Salad both sweet and savory! Things are cooling off around here...