Moroccan Chickpea Zucchini Salad Africa 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.

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD

Steps:

• Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

MOROCCAN CHICKPEA & ZUCCHINI SALAD (AFRICA)

Steps:

• Blanch and refresh zucchini. Combine all ingredients and toss together.
• Spice paste: Combine all the spice paste ingredients and fry to develop flavours. Refrigerate.

CHICKPEA AND ZUCCHINI SALAD - GIADA DE LAURENTIIS

Steps:

• Mix all the ingredients for the salad in a large bowl.
• In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
• Pour the vinaigrette over the salad and toss well.

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 CHICKPEA SALAD

Steps:

• Rinse and drain chickpeas.
• Drain artichoke hearts and cut into smaller pieces.
• Chop onion and bell pepper.
• Whisk together oil, vinegar, lemon juice, parsley, and cayenne.
• Pour dressing over vegetables and stir to coat.
• Allow salad to marinate for a few hours or overnight.
• I do not add salt. Canned vegetables are salty, anyway (which is one reason I rinsed the chickpeas), but since the dressing is vinegar, lemon juice, and cayenne, you really don't need to add any salt.
• You can also use fresh or dried-and-cooked chickpeas instead, of course.

MOROCCAN CHICKPEA SALAD

Steps:

• Combine all ingredients.
• Chill.