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

Found on thewanderlustkitchen.com

Description

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.