Moroccan Chickpea Salad
From past events to your kitchen, this Moroccan chickpea salad has consistently won hearts! Bursting with vibrant flavours and a wholesome twist, it’s no wonder it quickly became a fan favourite. We’re excited to bring you this beloved recipe—ideal for lively family gatherings or a comforting solo meal. Dive into the deliciousness and savour every bite!
Ingredients:
- 1-2 large carrot, grated
- 1/2 cup green beans, sliced courgette or broccoli, blanched or raw
- 1 cup chickpeas drained
- 1/4 cup diced dates (soak for 5 min)
- 1/4 cup aioli dressing
- 1 tsp ground cumin or seeds
- 1 tsp ground turmeric
- Salt and pepper to season
- 1/4 cup parsley or herb of choice
- 1 tbsp sweet chilli sauce
- 2 tbsp honey
Method:
- Assemble all salad ingredients in a bowl and mix through the aioli. Done!
Tips:
- Rich in protein and fibre, chickpeas are a great plant-based protein source. They also add a creamy texture to the salad.
- These spices not only add a warm, earthy flavour but also offer health benefits. Cumin aids digestion, and turmeric has anti-inflammatory properties.
- Soaking dates softens them and makes them easier to mix into the salad, adding a natural sweetness.
- If you don’t have aioli dressing, you can use tahini or a lemon vinaigrette for a different flavour profile.
- This salad can be made ahead of time and stored in the fridge for up to 3 days. The flavours will develop more as it sits.
- This salad works well as a side dish or a light main course. Serve it with pita bread or on a bed of greens for a complete meal.
