Moroccan Style Chickpea And Tomato Salad Recipes

MOROCCAN-STYLE CHICKPEA AND TOMATO SALAD

Steps:

• Finely chop the onion, then put it in a small bowl filled with water and a few drops of vinegar.
• Let stand for about 30 min at room temperature or overnight in the refrigerator.
• This makes the raw onion crispier and easier to digest.
• Pour the olive oil and lemon juice into a salad bowl.
• Add the spices, salt and pepper.
• Using a fork, whisk the vinaigrette until it is emulsified.
• Drain and rinse the chickpeas, then place them in the salad bowl.
• Dice the tomatoes discarding the seeds, then put the pieces into the bowl.
• Finely chop the mint then add it to the salad.
• Add the previously chopped onion.
• Toss well to combine.
• Adjust the seasoning.
• Let the salad stand about 10 min to allow the flavours to develop.
• Serve.

MOROCCAN AUBERGINE & CHICKPEA SALAD

Steps:

• Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.
• Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.

MOROCCAN CHICKPEA SALAD

Steps:

• Put chickpeas in a large saucepan.
• Add water to cover and stir in 1 tsp of salt.
• Bring to a boil over high heat, then lower heat to medium and simmer until tender, about 1 hour.
• Drain the chickpeas and discard any loose skins.
• In a serving bowl, combine all the remaining ingredients.
• Add the chickpeas and toss well.
• Cover and refrigerate for atleast 4 hours before serving.

TOMATO SALAD WITH CHICKPEAS AND FETA

Steps:

• Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
• Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
• Add the chickpeas, feta, olive oil, 1/2 teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
• To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.