Moroccan · Salad
Chickpea, Cumin and Herb Salad
Warm chickpeas tossed in a cumin-paprika-lemon dressing with red onion, tomato and a shower of coriander and parsley — a bright, protein-packed salad that works as a light lunch or a mezze plate. The chickpeas soak up the spiced dressing while still warm, so every bite carries flavour.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 tins chickpeas, drained and warmed
- 1 small red onion, finely chopped
- 2 tomatoes, deseeded and diced
- 1 large bunch coriander and parsley, chopped
- 1 tsp cumin, 1/2 tsp paprika, pinch chilli
- Juice of 1 lemon
- 4 tbsp olive oil, salt, black pepper
Method
- 1
Warm the chickpeas
Warm the drained chickpeas gently in a pan or the microwave — warm chickpeas absorb dressing far better than cold.
- 2
Make the dressing
Whisk the lemon juice, cumin, paprika, chilli, olive oil, salt and pepper.
- 3
Dress warm
Toss the warm chickpeas with the dressing and the red onion and leave 10 minutes to soak up the flavour.
- 4
Finish
Fold in the tomato and herbs just before serving, and adjust the lemon and salt.
Chef's tips
- Deseed the tomatoes so the salad does not turn watery as it sits.
- Soften the raw onion in the lemon dressing for a few minutes to take off its bite.
Frequently asked questions
Can I use dried chickpeas?
Yes — home-cooked chickpeas have the best texture. Cook them soft, then dress while still warm.
How long does it keep?
A day or two in the fridge, though add the fresh herbs just before serving so they stay green.