This delicious Middle Eastern salad features crunchy roasted chickpeas and an amazing lemon dressing. The ultimate mouthwatering combo you will fall in love with. Gluten-free of course.
1can of organic chickpeasdrained. No need to rinse. (400g, BPA free)
1tspground cumin
1tspAll spice
1/4salt
3tbspextra virgin olive oil
Salad
3Lebanese cucumbers or 1 large telegraph cucumberdiced
1punnet cherry tomatoesdiced (250g)
1/4cupfresh coriander leavesroughly chopped
Optional: 1 small red onionfinely diced. Leave it out of you suffer from IBS or have sensitivity to onions.
Middle Eastern Salad Dressing
1/4cupof extra virgin olive oilapprox. 60ml
zest of 1 lemon
3tbsplemon juiceapprox 50 ml
2tbspbalsamic vinegar
1garlic clovepressed
1tsporganic raw sugar
salt and pepper to taste
Instructions
Start by combining the salad dressing ingredients in a jar and shake. Set aside.
Drain the chickpeas, place them in a mixing bowl and add the spices. Toss to combine.
Heat some extra virgin oil in a large frying pan and once hot transfer the spiced chickpeas into the frying pan. Cook on a high heat for a couple of minutes. Take the chickpeas out and let them cool.
In a large salad bowl combine the diced tomatoes, cucumbers, and coriander (plus onions, if using). Add the dressing and the spiced chickpeas and stir gently.
Your Middle Eastern Spiced Chickpea Salad is ready to be served.