Sunday, July 17, 2011

Moroccan Chickpea Salad

Recipe from:

Serves 2-3


  • 1 to 2 Tbsp olive oil (I used 1 because I like more acid from the lemon)
  • 2 Tbsp fresh lemon juice
  • 1 tsp ground cumin
  • 1/8 teaspoon sea salt
  • 1/4 tsp ground pepper
  • Dash of cayenne pepper, optional
  • 2 cups canned cooked (garbanzo beans), rinse if using canned
  • 1 large carrot, peeled and julienned (or use 1 cup shredded carrot for quicker prep)
  • 2/3 cup jicama, peeled and julienned
  • 1/2 yellow bell pepper, diced2 green onions, thinly sliced
  • 2 plum tomatoes, diced
  • 2- 4 Tbsp chopped cilantro, depending on how much like
  • 1/4 cup crumbled feta cheese


1. In a small bowl, whisk together olive oil, lemon juice, cumin, salt, black pepper, and cayenne pepper.
2. In a large bowl, combine the rest of ingredients (chickpeas through feta cheese) and toss.
3. Pour lemon-oil dressing mixture over the chickpeas and veggies and toss to combine. Serve immediately or cover and refrigerate for up to 24 hours.

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