Moroccan Chickpea Salad
With the holidays being one of the busiest times of the year, lunch meals should be quick and easy! This recipe is great because you can make a large batch in a short amount of time. Serve a crowd or save the leftovers for yourself throughout the week. The Moroccan-inspired dressing makes a perfect pair with the chickpeas and vegetables. Simple, flavourful and exotic. Enjoy!
Moroccan Chickpea Salad
Ingredients
- 1 19 oz can (540ml) chickpeas
- 1 cup cucumber
- 1/2 medium sized red pepper
- 1/2 cup fresh or frozen green peas
- 1/4 cup artichoke hearts, preserved in water
- 1/8 cup red onion
- 3 tbsp sun-dried tomatoes
Dressing
- 1 tbsp honey
- 1 lemon, juiced
- 1/2 tsp paprika
- 1/2 tsp cumin
- Salt and pepper
Instructions
- In a small pot, bring water to a boil. Once boiling, place 1/2 cup fresh or frozen peas into the pot and cook for 3 minutes. Strain and rinse immediately with cold water.
- Finely chop cucumber, red pepper, red onion, artichokes and sun-dried tomatoes and place in a large bowl. When green peas have cooled, add them to the bowl.
- Drain and rinse chickpeas and add to the bowl.
- To make the dressing, squeeze the lemon juice into a small bowl. Add the honey, paprika, cumin, salt and pepper.
- Whisk this together and pour onto the salad ingredients. Mix salad with dressing to evenly coat. Enjoy!