Wednesday, 16 March 2016

Spiced Chickpea Salad


I was inspired to go all North Africa for my meal last night. I'm not exactly sure why, but I'm going to put it down to the novel I'm reading being based in Egypt. I cooked up a couple of Lamb chops and whilst they were grilling concocted this rather tasty salad.

When I started preparing my meal the spices and chickpeas looked so pretty that I thought I would snap a few pictures and, if it all tasted good, I would pass the recipe on to you all......

And it did.......

so I have...... I mean I am........

Basically I caramelised some chickpeas in a sweet and spicy mix, made up a salad dressing and incorporated some red onion, a few salad leaves and finished with a crumble of feta. I'm not sure if this is anything like they eat in that part of the world but it has chickpea, onion and spices so lets pretend they do.......just for my sake......

Recipe - enough for two as a side dish

1 400g tin of chickpeas - drained and rinsed.
1 teaspoon cumin
1 teaspoon smokey hot paprika
1 teaspoon cinnamon
1 level tablespoon soft brown sugar
salt and pepper
1 small red onion
feta
baby salad leaves - I used rocket and baby beet with a few mustard sprouts
juice of a lime
1 clove garlic - crushed
Olive oil.


Place the washed and drained chickpeas in a bowl and add the spices, the sugar and a really good pinch of salt - these guys really need the salt. Mix so all the chickpeas get a good coating.


Add a little olive oil to a pan and warm it through on a medium heat. Once warm add the chickpeas, shake them around and leave them to cook and caramelise. Check every now and again to make sure they are not burning and give the pan a shake so they cook evenly.


Whilst the chickpeas are cooking you can prepare the rest. Wash and spin the salad; cube and crumble your feta; peel and thinly slice the red onion and make up the dressing.

To make the dressing grab a screw top jam jar, add the lime juice, the crushed garlic, a tablespoon of olive oil, salt and loads of pepper. Give it all a shake and it's ready. If it's a little too thick thin with a spot of warm water.

Once your chick peas are ready turn them out onto a cold plate and allow them to cool.


When the chickpeas are cool mix them with the salad leaves and onion. Place in a serving bowl, crumble on your feta and then drizzle over your salad dressing just before serving. If you add it too soon you run the risk of loosing the crunchy caramel coating on your chickpeas.

Have a great day
Love Lizx

Here's the printable.....
 Chickpea Salad