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Moroccan Chickpea Salad


This salad was really really delicious especially after mixing with the bit of yogurt and drizzling with honey. It made for a really pretty and unique side dish when I was having some friends over for dinner. I only snapped a quick shot of it before we started eating.


  • 2 (14 oz) cans of chickpeas (garbanzos) drained, rinsed & strained
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup dried cranberries
  • 1/3 cup dried apricots, chopped
  • zest of 1 fresh lemon (you can also use a chopped preserved lemon peel and then reduce the added salt)
  • Juice of 1 fresh lemon
  • 1 tsp salt
  • 1/2 cup olive oil
  • 2 tbs soy sauce
  • 1 tbs ground cumin
  • 1 tbs smoked sweet paprika
  • 1 tbs ground cinnamon
  • 2 cups baby spinach leaves
  • ¼ cup finely chopped parsley
  • ½ cup Greek yogurt
  • ⅓ cup pistachios, roughly chopped
  • honey
  • Place the chickpeas in a bowl add the onions, garlic, cranberries, lemon, spices, olive oil, lemon juice and soy sauce in a large bowl. Toss to combine and leave to marinate for at least an hour.
  • Line a serving bowl with the baby spinach leaves and top with the chickpeas and parsley. Top with the yogurt, pistachios and drizzle with the honey.


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