Warm Moroccan Chickpea Salad Recipe
Experience a taste of Morocco with our Warm Moroccan Chickpea Salad, artfully combining sweet dried dates and crunchy pistachios for a truly irresistible dish!
Servings: 4 servings
Calories: 339kcal
Equipment
Ingredients
- 4 tablespoons extra virgin olive oil divided
- Juice and zest of 1 small lemon
- 1 teaspoon red wine vinegar
- 1 clove garlic pressed
- 1/2 teaspoon honey*
- 1/4 teaspoon ras el hanout
- 1/4 teaspoon kosher salt
- 2 14.5 oz cans chickpeas drained, rinsed, and patted dry
- 1 small shallot peeled and thinly sliced
- 2 tablespoons chopped pistachios
- 2 tablespoons chopped roasted almonds
- 2 tablespoons golden raisins
- 6 dried pitted dates roughly chopped
- 2 tablespoons minced fresh flat-leaf parsley
Instructions
- In the bottom of a large serving bowl, whisk together two tablespoons of olive oil along with the lemon juice and zest, red wine vinegar, pressed garlic, honey, Ras el Hanout, and salt.
- Heat the remaining two tablespoons of olive oil in a large skillet set over medium-high heat. Once the oil is hot and shimmering, add half of the chickpeas and fry for 3 to 4 minutes, until lightly browned and crispy. Transfer the fried chickpeas to the serving bowl. Repeat with the remaining half of the chickpeas.
- Add the sliced shallot to the hot pan and fry for 2 to 3 minutes, until softened and slightly translucent. Transfer to the serving bowl along with the pistachio, almonds, raisins, and dates.
- Toss well, garnish with parsley and serve warm.
Notes
*Use Agave to make this recipe vegan.
Store the Moroccan Chickpea Salad in an airtight container in the refrigerator; it will stay fresh for up to 4 days. Freezing is not recommended as it may alter the texture of the chickpeas and vegetables.
If you need to reheat it, gently warm it in a skillet over low heat, just enough to take the chill off, as overheating can make the vegetables mushy and the nuts soggy.
Nutrition
Serving: 1serving | Calories: 339kcal | Carbohydrates: 34g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 474mg | Potassium: 406mg | Fiber: 8g | Sugar: 13g | Vitamin A: 205IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 2mg
