Saturday, February 27, 2010

Moroccan-Style Chickpea and Tomato Salad

Another great recipe from . . . (have you noticed a theme yet . . . LOL) . . . Hal hated it. Actually I'm really surprised he even tried it. I, on the other hand, loved it. Very simple to make.

Moroccan-Style Chickpea and Tomato Salad

ratingratingratingratingrating 22 Reviews 95% would make this recipe again
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A nice and quick to make salad in which you can easily adjust the spiciness according to your taste.

Soaking 30 min / Preparation 10 min / Standing 10 min
$1.29 per serving / $0.97 with specials
310 calories per serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian


1/2red onions, finely chopped 80 g
2 tbspextra virgin olive oil$30 mL
3 tbsplemon juice, freshly squeezed 1 lemon
1/2 tspcayenne pepper 1 g
1/2 tspground cumin 1 g
salt to taste
ground pepper to taste
3 cupschickpeas/garbanzo beans (canned) 750 mL
4tomatoes, Roma type, deseeded and diced$280 g
2 1/2 tbspfresh mint, finely chopped$8 g


  1. Finely chop the onion, then put it in a small bowl filled with water and a few drops of vinegar. Let stand for about 30 min at room temperature or overnight in the refrigerator. This makes the raw onion crispier and easier to digest.
  2. Pour the olive oil and lemon juice into a salad bowl. Add the spices, salt and pepper. Using a fork, whisk the vinaigrette until it is emulsified.
  3. Drain and rinse the chickpeas, then place them in the salad bowl. Dice the tomatoes discarding the seeds, then put the pieces into the bowl. Finely chop the mint then add it to the salad. Add the previously chopped onion. Toss well to combine. Adjust the seasoning.
  4. Let the salad stand about 10 min to allow the flavours to develop.
  5. Serve.

1 comment:

  1. Mom thought it was too spicy. Anne took some home. I tried to drop some off to Staci but no one was home . . .