First posted: May 12, 2010

Spicy Moroccan Chickpea Salad


I served this as a side dish with lamb curry recently (more about the curry later) and it’s another one of those that has a pretty high wow factor, and that you can serve with almost anything, but that you can pull together in a few effortless minutes.



Cooks in:        Serves:4

  • 1 tin chickpeas, drained
  • 3 celery stalks, chopped
  • Half a red pepper, chopped
  • 1 ripe avo, diced
  • Half round feta, crumbed
  • 1/2 tsp dried chilli flakes
  • Handful each of chopped mint/parsley/basil/coriander or preferably all four
  • I had a half-full tin of whole kernel sweetcorn in the fridge that I added in as well
  • Juice of 1 lemon/lime
  • S + P to taste
  • Optional: 1 clove chopped garlic (though, really, is garlic ever optional?)

What to do

Throw all the ingredients together (And don't let my casual approach reflect on the respect that I have for this delicious dish) The colours are gorgeous and that's just the start...

Share this recipe