Alex shares her stunning chickpea salad recipe!
One of my favorite pantry staples is a trusty can of chickpeas. And I’m going to show you a really easy way to really trick them up. Bringing you my Moroccan chickpea salad. That starts with a few other fresh ingredients. Capsicum to start. We’re going to slice this. We don’t want to use that piffy white flesh in the middle. So, we can just remove that. I’ve got my pan on about a medium high heat here. We’re going to go in with a little dash of olive oil. And that pan’s nice and warm already. So, we’ll go in with the capsicum. We can hear that sizzle. Get them nice and sweet. All right. So, our capsicums have been sweating down a little bit. They’ve still got a nice little bite, though. We’re going to go in with our chickpeas. And in they go. About one and a half cans here. Give that a nice swirl around in the pan. And what we’ll do now is to give it a lot of brightness and some warmth is chuck in a little bit of turmeric. We’ll see a nice yellow color pop through as well. and some ground cumin. This is one of my favorite spices. Another one of my favorites, smoky paprika. If you’ve just got sweet paprika at home, that’s totally fine as well. I can start smelling all those spices come through. It smells gorgeous. All those colors are looking beautiful. It’s going to be another minute or so. In the meantime, I’m going to tear up some parsley. Full pop of green. to our chickpeas and capsicum. We’ll just give it one more roll around in the pan. And I’m going to just go in with a little pinch of salt as well. And we’ve got some gorgeous peppery rocket here. I’m going to just use a little bit in this pan just to sweat off a little bit. We don’t need to do much more to that. That can just slowly come to temp. And then in the meantime, before we set up for our salad and before we plate it up, we’re going to do our salad dressing. What’s really delicious about this is that we’re using harissa. So we’re just going in with 2 to three teaspoon of harissa. There’s lots of spices and capsicum and chilies and garlic. It’s very, very Middle Eastern. It packs a solid punch. We’ll go in with a few tablespoons of aquafaba. That’ll loosen up this harissa nicely. Also going to go in with a splash of extra virgin olive oil. And a nice squeeze of lemon. In we go. Give it a nice whisk. And of course, a pinch of salt. All right, we’re on to the most important step, and that is plate up. So, I’ve got a gorgeous uh long salad platter here. We’re going to get our fresh peppery rocket and lay that across the bottom. We’re also going to add some color and a little bit of bite to this salad. So, we’ve got a red onion here, just a Spanish onion. Lay that across the top of this rocket. Now we’re going to pile on our beautiful chickpeas and capsicums are straight on over. All right, chickpeas are on. And now for our final touches. And I’ve got some gorgeous, very silky goat cheese, one of my favorite favorite ingredients that I’m going to just sprinkle over the top. Now, if you’re not a big fan of goats cheese, and there are plenty of you out there, you can absolutely use a cow’s milk alternative, say a Persian feta or a marinated or even a Greek crumbly style feta on top. I’m just going to rip over some fresh parsley now. So, on with our dressing. Nice big spoonfuls. This stuff is just so much flavor in there. It’s absolutely gorgeous and it looks really, really striking on the plate. And there we have it. This is my Moroccan chickpea salad all ready for your next family barbecue.
Dining and Cooking