Last week I posted this INCREDIBLY DELICIOUS MIDDLE EASTERN CHICKEN SHAWARMA RECIPE. I also promised you that I will write a recipe for the perfect salad to go with it. Tada!! Here it comes, the best spiced chickpea salad recipe you have ever had! This recipe is adapted from Yotam Ottolenghi’s spiced chickpea salad recipe. It was originally published in The Guardian a long time ago. Ever since I made this recipe for the first time it became our staple recipe. Over time I have adjusted the recipe a little and am sharing with you my version of the Middle Eastern Chickpea Salad.
The recipe is really very straightforward. The only step that requires some effort is the frying of chickpeas, but it is also done in 5 minutes. Otherwise, you chop all the vegetables, mix the dressing, and here you go, a very simple but yet delicious addition to your BBQ is ready to be served.
I love making a big batch of this salad because it keeps really well for a couple of days. It makes a perfect leftover for your Monday lunch. This simple salad is not only delicious but comes with a lot of goodness. It is packed with vitamins, minerals, healthy fats, and plant proteins from chickpeas. By the way, if you are trying to cut your meat consumption, a cup of chickpeas provides almost one-third of an adult’s daily protein requirement.
And here is the best spiced chickpea salad recipe step by step: