Moroccan chickpea/chickpea salad | LifePress magazine

A salad that can be a complete meal or a side dish, ideal for vegetarians or you, who want to take a break from meat.

Wash chickpeas and soak overnight in cold water. Pour that water and pour it with clean water and let it boil. When it boils, reduce the temperature and cook until the chickpeas are soft. Drain the water, remove the skin that separated during cooking and pour them into a larger bowl.

Put all the chopped vegetables in the warm chickpeas, add olive oil, juice and grated lemon zest and finally add the spices, I first put half a teaspoon of smoked ground pepper (I know you don’t all have that pepper, put regular ground pepper) because I thought that one teaspoon is too much for me and then I added a little more… so about 3/4 teaspoon.

In my salad, I added one finely chopped small hot pepper, you, as you wish. Mix well, taste if it still needs salt and pepper, sprinkle with crumbled cheese and serve it warm (it is very important that your chickpeas are warm because they will combine better with the spices).

Serve it warm as a side dish or as an independent dish.

In addition to this side dish, I served a cucumber salad. Wash the cucumber, cut into thin circles, sprinkle with finely chopped parsley and garlic, add salt, pepper and drizzle with a little olive oil.

It is the original recipe from herewith some of my changes.


500 g of boiled chickpeas
4-5 cloves of garlic
1 teaspoon of smoked red pepper (or to taste)
3-4 spoons of olive oil (or optional)
3-4 tablespoons of finely chopped coriander (if you don’t like it, leave it out)
salt and pepper to taste
1 small head of purple onion
3-4 tablespoons of chopped parsley
1 lemon, juice and grated zest
on top of a knife of ground cumin
100 g of sheep or feta cheese

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