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Middle Eastern Spiced Chickpea Salad

A bowl of spiced chickpeas with cucumber, tomatoes, red onion, and chopped herbs.
Spiced chickpeas are served with cucumber, tomato, onion, and fresh herbs.

Warm cumin- and allspice-coated chickpeas meet crisp cucumber, tomato, herbs, and a lemon-sherry vinaigrette in this Middle Eastern salad.

By Cookin' Kitchen

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  • Total: 15 minutes
  • Servings: 4 servings

Recipe

Middle Eastern Spiced Chickpea Salad

Warm cumin- and allspice-coated chickpeas meet crisp cucumber, tomato, herbs, and a lemon-sherry vinaigrette in this Middle Eastern salad.

Cookin' · https://cookin.club/recipes/middle-eastern-spiced-chickpea-salad

Prep
12 minutes
Cook
3 minutes
Total
15 minutes
Servings
4

Ingredients

4 servings

For 4 servings

Chickpeas

Chickpea Spices

Salad

Dressing

Equipment

  • Jar
  • Large bowl
  • Large pan
  • Serving bowl

Instructions

  1. Step 1: Combine the dressing ingredients in a jar and shake. Set aside for 20 minutes to allow the flavors to develop.

  2. Step 2: Place the chickpeas in a large bowl. Scatter the spices over them and toss to coat. The chickpeas' moisture will help the spices stick.

  3. Step 3: Heat 2 tablespoons olive oil in a large pan over high heat. Fry the chickpeas for a couple of minutes, shaking the pan so they roll or stirring gently so the spice coating stays on. Transfer them to a bowl and let them cool slightly.

    Spiced chickpeas frying in a pan, with the spices and unseasoned chickpeas also pictured.

  4. Step 4: Combine the salad ingredients in a bowl. Drizzle with a little dressing and toss. Transfer to a serving bowl.

    Dressing being poured over a bowl of spiced chickpeas, cucumber, tomatoes, onion, and herbs.

  5. Step 5: Top the salad with the chickpeas, warm or at room temperature. Drizzle with more dressing. Toss very gently, if desired, so the spice coating stays on the chickpeas. Serve immediately.

  6. Step 6: Serve with a dollop of yogurt and pita bread for stuffing the salad into.

    A serving of chickpea salad with a dollop of yogurt and pieces of pita bread.

Notes

You can use 1 3/4 cups of cooked dried chickpeas instead of canned. Wet them and drain them before adding the spices so the coating sticks.

If you don't have sherry vinegar, substitute white wine vinegar or red wine vinegar. Refrigerate any leftover dressing in a jar for another salad.

Nutrition per serving

Calories
295 kcal
Fat
21 g
Saturated fat
3 g
Carbohydrates
23 g
Sugar
6.1 g
Fiber
6.2 g
Protein
6.3 g
Sodium
263 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

This salad pairs crisp cucumber, tomato, and fresh herbs with warm chickpeas coated in cumin, allspice, and cardamom. A lemon and sherry vinegar dressing brings the flavors together.

A bowl of chickpea salad topped with spiced chickpeas, beside a jar of dressing.
Chickpea salad with a jar of lemon dressing.

Serve it as a meal or a side. The chickpea salad also works tucked into pita bread.

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