Cooked - Moroccan Chickpea Salad

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Moroccan Chickpea Salad

4.0

Large handful red cabbage, finely shredded

2 roast red peppers, diced

1 large/2 small carrots, grated

½ red onion, finely sliced

40g dates, finely chopped (or use dried apricots/raisins)

1 570g jar chickpeas/2 tins, drained

Small handful parsley, chopped

Small handful mint leaves, roughly torn

50g almonds, toasted in a dry pan and roughly chopped

2 tbsp olive oil

2 heaped tbsp harissa paste

1 tsp honey

Juice of 1 lemon

1 garlic clove, minced

Large pinch salt

Add all the salad ingredients to a large mixing bowl.
If using jarred chickpeas with a good quality stock, pour away the excess but allow some of it to go into the salad too - it has great flavour.
Mix all the dressing ingredients in a small bowl and pour into the salad ingredients.
Mix well.
Store covered in the fridge for 4-5 days.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇲🇦Moroccan

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 8 weeks ago

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