Ingredients

The following ingredients have 4 Servings
  • 400g / 14 oz can chickpeas, drained but still wet (Note 1)
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 1/2 tsp All Spice
  • 1 tsp ground cardamon
  • 1/4 tsp salt
  • 2 cucumbers (, diced)
  • 2 tomatoes ((or 3 medium tomatoes), diced)
  • 1 red onion (small) (, diced)
  • 1/4 cup coriander leaves (, roughly chopped)
  • 1/4 cup parsley (, roughly chopped)
  • 1 1/2 tbsp sherry vinegar ((Note 2))
  • Zest of half a lemon
  • 2 tbsp lemon juice
  • 1/4 cup extra virgin olive oil
  • 1 tsp caster sugar
  • 1 garlic clove, smashed ((Note 3))
  • Salt and pepper

Instruction

  • Combine the Dressing ingredients in a jar and shake. Set aside for 20 minutes to allow the flavours to develop.
  • Place chickpeas in a large bowl. Scatter over Spices, then toss 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. Shake the pan so the chickpeas roll, or stir gently (so the spice coating doesn't come off). Transfer into bowl and cool slightly.
  • Combine the Salad Ingredients in a bowl. Drizzle with a bit of Dressing and toss. Transfer to serving bowl.
  • Top salad with chickpeas (warm or at room temperature). Drizzle with more Dressing. Toss very gently, if desired (don't toss too much otherwise spice comes off chickpeas). Serve immediately.
  • Great served with a dollop of yoghurt and pita bread to stuff the salad into.