Warm Spiced Chickpea Salad

Warm Spiced Chickpea Salad

Chickpeas are one of my favourite ingredients because they’re super tasty as well as providing lots of protein and fiber. They’re also super convenient if you buy them in a jar or can and keep them in the pantry. I love a good chickpea salad. This one is a bit more exotic but if you’re looking for a really simple option, see the variations below. If serving for a light lunch I’d just use 1 can chickpeas but I’d double the chickpeas for dinner or if feeding hungry people!

enough for: 2
takes: 10 minutes
2 teaspoons baharat or 1 teaspoon each cumin and coriander
1-2 cans chickpeas (400g 14oz), drained
2 tablespoons lemon juice
2 handfuls cherry tomatoes, halved
1 bunch flat leaf parsley, leaves picked

1. Heat a medium frying pan on a medium heat. Add a little olive oil, the spices and your chickpeas. Cook, stirring for a few minutes until everything is warm.

2. Mix lemon juice and 2 tablespoons extra virgin olive oil in a salad bowl. Season.

3. Toss in the warm spiced chickpeas, tomatoes and parsley. Serve warm.

Variations

super simple chickpea salad – toss chickpeas in a lemon juice dressing and sprinkle over grated parmesan. Add in salad leaves if you have them.

more wintery – when it’s not tomato season I like to replace the cherry tomatoes with sun dried tomatoes or grilled eggplant from the deli.

home cooked chickpeas – are great. You’ll need 250g (9oz) cooked chickpeas.

carnivore – brown some chopped chicken breast or thighs or some crumbled sausages or chorizo in a little oil then add the spice and chickpeas. Or just add some BBQ chicken to the salad.

more veg – sliced cucumber, snow peas, grated zucchin, grated cauliflower or red onion adds lovely fresh crunch. Grilled veg such as eggplant or zucchini or red peppers are also great.

more protein – lovely with a poached or boiled egg or two.

more substantial – see the carnivore option or toss in some torn pita bread, sourdough bread or add more chickpeas.

different spice – you could use ras el hanout (moroccan spiced blend) instead of the baharat. Or try smoked paprika.

paleo (grain, legume & dairy-free) – replace chickpeas with diced chicken.

Waste Avoidance Strategy

baharat, cumin and coriander / chickpeas – keep in the pantry.

lemon – will keep for months in a plastic bag in the fridge.

cherry tomatoes – either halve and cook in the oven for about 30 minutes (180C / 350F) OR just cook in a pan with a little olive oil. In either case store in an airtight container in the fridge for a few weeks. Or freeze the cooked tomato for longer periods.

flat leaf parsley – tends to be the most long lasting of the leafy herbs. Should keep for a few weeks in the fridge if wrapped in a plastic bag. For longer periods pop it in the freezer – it will wilt but will still be useable in this dish.