Spiced chickpea salad with lemon, parsley and red onion.
Spiced chickpea salad is one of those genuinely simple salads that calls for very few ingredients – yet tastes wonderful.
It takes next to no time to make and works perfectly alongside barbecued food or roast chicken, or tucked into flatbread with a good yoghurt dressing or hummus.
The salad is simply chickpeas, thinly sliced red onion and flat-leaf parsley, tossed in a fresh vinaigrette of olive oil, lemon juice, grated lemon zest, honey, garlic and a little ground cumin. The cumin gives the salad a gentle, spiced warmth without becoming overpowering.
Everything is just tossed together, and the salad is in fact ready to serve.
I would recommend letting it stand for about 30 minutes, though, so the flavours can really come together. Before serving, taste and adjust with a little more lemon juice, salt, freshly ground pepper or a touch more cumin if needed.
The salad is truly versatile and works as a side for the barbecue, in flatbread with chicken and yoghurt, or as a quick lunch salad. And if there is any left over, it is at least as good the next day – in a lunchbox topped with a piece of roast chicken, for example.
Spiced chickpea salad
Ingredients
- 2 tins chickpeas, drained
- 1 small red onion, cut into thin slices
- 2 handfuls flat-leaf parsley, chopped
Vinaigrette
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1/2 lemon, zest finely grated
- 1 clove garlic, grated or crushed
- 1 tsp honey
- 1/2 tsp ground cumin
- Salt and freshly ground pepper
Method
- Mix the ingredients for the vinaigrette and season with salt and freshly ground pepper.
- Put the chickpeas, red onion and parsley in a bowl with the vinaigrette and toss well.
- Ideally, let the salad stand in the fridge for about half an hour, then taste before serving and add more lemon, salt or freshly ground pepper if needed.
- Top with a little extra lemon zest before serving, if you like.
Nutrition
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