Moroccan Chickpea Salad Food

MOROCCAN CARROT & CHICKPEA SALAD

Steps:

• In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.
• To the dressing, add all of the ingredients for the salad and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary (you might need more salt, lemon or honey, depending on the sweetness of the carrots). Transfer to a serving dish and garnish with more fresh chopped herbs. Serve cold.
• Note: To toast the almonds, preheat the oven to 350°F. Place the almonds on a foil-lined baking sheet for easy clean-up. Bake for about 5 minutes, until the almonds are golden.

MOROCCAN AUBERGINE & CHICKPEA SALAD

Steps:

• Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.
• Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.

MOROCCAN SPICED ROAST CHICKPEAS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
• While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.

MOROCCAN CHICKPEA & BARLEY SALAD

Steps:

• Heat 2 tablespoons of olive oil in a large pot on medium high heat. Add the barley and sauté for 3-4 minutes, stirring often. Add the broth, water, and a teaspoon of salt. Bring to a simmer and simmer until the barley is tender, anywhere from 30 minutes to an hour, depending on how old the barley is.
• Strain the cooked barley through a colander or sieve and run cold water over to cool it quickly.
• In a large bowl, add the chickpeas, pistachios, apricots, green onions and parsley. Mix well. Add the lemon zest and juice and barley and mix. Sprinkle the ras el hanout spice mixture over the barley and mix well. Taste, and add salt if needed.
• Let the salad marinate for about an hour before serving. If the barley has absorbed all the olive oil, drizzle a little more on right before serving.

TOP 10 MOROCCAN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious Moroccan recipe the whole family will enjoy!

MOROCCAN COUSCOUS AND CHICKPEA SALAD

Steps:

• place couscous and dried cherries in a med. bowl. add boiling water; immediately cover bowl with plastic wrap and let sit until water is completely absorbed, about 5 minutes.
• meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. add peppers and onions, sauteing until tender, about 5 minutes, and seasoning with cumin, ginger, cinnamon, salt and pepper as they cook. add to couscous, along with chickpeas and cilantro.
• whisk remaining 3 tablespoons of oil with vinegar and orange juice concentrate. pour over salad. toss to coat. cover and refrigerate until ready to serve.

MOROCCAN CHICKPEA SALAD

Steps:

• Put chickpeas in a large saucepan.
• Add water to cover and stir in 1 tsp of salt.
• Bring to a boil over high heat, then lower heat to medium and simmer until tender, about 1 hour.
• Drain the chickpeas and discard any loose skins.
• In a serving bowl, combine all the remaining ingredients.
• Add the chickpeas and toss well.
• Cover and refrigerate for atleast 4 hours before serving.

MOROCCAN-SPICED BULGUR AND CHICKPEA SALAD

Steps:

• Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.
• Combine boiling water and bulgur in a large bowl. Cover and let stand 20 minutes or until liquid is absorbed.
• Add bulgur, carrots, and remaining ingredients to juice mixture, and toss well to coat. Cover and chill.

MOROCCAN-STYLE CHICKPEA AND TOMATO SALAD

Steps:

• Finely chop the onion, then put it in a small bowl filled with water and a few drops of vinegar.
• Let stand for about 30 min at room temperature or overnight in the refrigerator.
• This makes the raw onion crispier and easier to digest.
• Pour the olive oil and lemon juice into a salad bowl.
• Add the spices, salt and pepper.
• Using a fork, whisk the vinaigrette until it is emulsified.
• Drain and rinse the chickpeas, then place them in the salad bowl.
• Dice the tomatoes discarding the seeds, then put the pieces into the bowl.
• Finely chop the mint then add it to the salad.
• Add the previously chopped onion.
• Toss well to combine.
• Adjust the seasoning.
• Let the salad stand about 10 min to allow the flavours to develop.
• Serve.

MOROCCAN CHICKPEA SALAD

Steps:

• Mix cilantro, onions, red pepper, peas and chickpeas in a large bowl.
• In a separate bowl, combine mayo, yogurt, cumin, curry and pepper. Mix sauce well and add to salad.
• Serve and enjoy!