Chick Pea Salad

We’re all familiar with the phrase “short and sweet”. This is what I was thinking of one afternoon as I was feeling very hungry. I wanted to have something prepared at home, which takes only a few minutes to prepare and at the same time tasty…. exactly like the phrase “short and sweet”. I already had chick peas boiled and kept in my fridge. So this salad was just the right recipe!

After visiting Turkey, I’m really fascinated by middle eastern food. And it’s not only Turkish food, each country in the middle east have their own flavors with a subtle difference in taste. I tried a few of them in Turkey as well and Moroccan turned out to be another favorite. So I decided to try a Moroccan style salad. The olive oil gives a nice oily base, the lemon, paprika and onion….  all together makes it a savory snack.

It took me hardly 10 minutes to prepare and I enjoyed it with my afternoon tea 🙂

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Serves: 4

Preparation Time: 10 minutes (excluding time to boil the chick peas)

Ingredients:

Dried chickpeas – 225 gm, soaked in water overnight

Olive Oil – 2-3 tablespoons

Red Onion – 1 medium, sliced

Lemon – 1, freshly squeezed

Garlic – 4 medium cloves, chopped

Ground cumin – 1 teaspoon

Paprika – 1 to 2 teaspoons (make sure you get the good quality paprika to get enhanced flavor)

Coriander or Parsley or both – 1 small bunch, chopped

Ground Pepper – 2 teaspoons

Salt or sea salt to taste

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Step 1: Drain the water from the soaked chick peas and boil them so that they are soft but not mushy. Drain the water and remove any loose skins. Place the chickpeas in a bowl.

Step 2: Add the olive oil, onion, paprika, lemon juice and garlic, and mix well.

Step 3: Add salt and pepper and mix 3/4th of the coriander/parsley leaves. Sprinkle rest of the leaves and serve in small bowls.

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A few tips:

  • Boil chick peas and keep it in stock so that you can make this whenever needed.
  • You can add shredded cheese as per your taste.

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