Chickpea Salad with Cumin & Paprika

About This Dish

A protein-packed salad that transforms humble chickpeas into something irresistible. Cooked chickpeas are tossed with a bold dressing of cumin, paprika, garlic, lemon juice, and olive oil, then showered with fresh herbs. This is the Moroccan answer to the question of what to eat when you want something filling but not heavy. Found in restaurants and homes alike, chickpea salad is a reliable part of the Moroccan salad course and a popular standalone snack. In Marrakech, vendors sell bowls of warm, cumin-dusted chickpeas as a grab-and-go street food.

Ingredients

• 400 g Cooked chickpeas
• 1.5 tsp Ground cumin
• 1 tsp Paprika
• 2 cloves Garlic, minced
• 3 tbsp Olive oil
• 2 tbsp Lemon juice
• 2 tbsp Fresh parsley
• 2 tbsp Fresh cilantro
• to taste Salt and pepper

Instructions

1. 1

   Toss cooked chickpeas with cumin, paprika, garlic, olive oil, and lemon juice.

2. 2

   Season with salt and pepper.

3. 3

   Garnish with parsley and cilantro. Serve.

Tips & Tricks

• Freshly cooked chickpeas have a much better texture than canned.
• Warm chickpeas absorb the dressing better than cold.
• For extra kick, add a pinch of cayenne pepper.