Moroccan cuisine · Salads & Mezze

Moroccan Chickpea Salad

Chickpeas with tomato, red onion and parsley in a lemon-cumin dressing.

Ingredients · for 4 servings

• 500 g chickpeas (drained, from a jar)
• 1 red onion
• 3 tomatoes
• 1/2 bunch flat-leaf parsley
• 1 tsp cumin
• 1/2 tsp sweet paprika
• 1 lemon
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Tip the chickpeas into a sieve, rinse thoroughly under cold water and drain for at least 5 minutes.
2. Finely dice the red onion and let it sit in cold water for 5 minutes to mellow its bite, then drain and squeeze out.
3. Quarter the tomatoes, scoop out the watery seeds with a spoon and cut the flesh into small cubes.
4. For the dressing, whisk the lemon juice vigorously with the olive oil, cumin and paprika until it lightly emulsifies.
5. Mix the chickpeas, diced onion and tomatoes with the dressing, season to taste with salt and pepper and let sit for 10 minutes.
6. Just before serving, fold in the chopped parsley and serve the salad at room temperature.