Sunday, February 3, 2019

Moroccan Chickpea and Olive Salad


www.realfoodblogger.com chickpea salad

Chickpea and olive salad is easy to make and absolutely delicious.
Moroccan recipes often include a fair amount of olives, and this dish is no exception.
This wonderful vegan salad can be made with green and or black olives, chickpeas, and cured lemon with lots of healthy herbs and spices.


Ethnic recipes draw from a variety of plant based ingredients, as well as powerful herbs and spices- Ethnic recipes are full of high energy ingredients which are so good for you.

olives

The olives can sometimes make this recipe a little salty, but I toned it down by soaking the olives first in water first.


cilantro





















What is cured or pickled lemon?
 My husband's Middle Eastern family call it " Limone Me-cha- layl" 
and they consider it quite an appetite enhancer! My husband eats it with everything!! 

Personally, I have a difficult time warming up to cured lemon. I find it one of those things that is an acquired taste. It's taken me a while.

If you are going to make this recipe, it would be easiest to purchase the lemon already cured.

Where can you buy cured lemon?
In any Middle Eastern grocery store or you can purchase it through Amazon.. Organic Preserved Lemons by Les Moulins Mahjoub (7.05 ounce)

If you can't get the cured lemon, just add some lemon zest to the recipe.
It won't be exactly the same, but it will be good.



Ingredients: 

3 cups cooked chickpeas, warm
1/2 cup of green pitted olives
1/8 cup of diced very small cured lemon
1 cup of chopped tomato
1/2 cup of chopped red pepper
2 tablespoons of chopped red onion
3/4 cup of chopped parsley and or cilantro

Dressing:
1/2 cup lemon juice
2 tablespoons olive oil
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon fresh chopped garlic
Salt and cracked pepper
Optional: 1/2 teaspoon ( or more)  of Moroccan Harissa ( hot spice)

Directions: 
Mix chickpeas, olives, cured lemon, parsley, cilantro, red pepper, red onion, and tomato in a large bowl and set aside.
Combine ingredients for dressing and pour over the chickpea mixture.

Serve and enjoy

Sharing on Souper Sunday where anyone can share a soup, salad, or sammie recipe.


shared also on Weekend Cooking at Beth Fish Reads where anyone can share a food related post.

11 comments:

  1. Such a delightful salad! And I love mine with lots of cilantro :-)

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  2. Angie,
    I am big on cilantro too. Love this salad

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  3. This looks so good! So many of my favorite ingredients in one salad. Thanks for sharing it with Souper Sundays this week. ;-)

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  4. What a gorgeous, colourful, healthy and tasty salad, Judee! My mouth is watering just reading this post! I am intrigued that you used preserved lemons. I have just learned how to make them, and having never used them before, I'm becoming quite addicted. I'm sorry you aren't as keen on them. I can see where they would be an acquired taste. Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Sharing this post on the H&S Link Party Facebook page tomorrow. Hope your week is going well.

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  5. Moroccan preserved lemon tastes delicious to me! I used Paula Wolfert’s recipe that requires only lemon, salt, and patience (for the curing to take place). I keep meaning to do it again. Your recipe sounds great.

    best... mae at maefood.blogspot.com

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  6. My mother in law makes the preserved or what they refer to as pickled lemon all the time.. they can't be without it or any kind of lemon for that matter. They eat lemon juice on and in everything including chicken soup.!!!

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  7. This looks delicious! Never heard of cured lemon before -- you learn something new every day. :)

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  8. I must try using chickpeas - sounds great. Cheers

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  9. Oooh this looks awesome -- I love olives and chickpeas and lemon ... so total win!

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  10. I am going to love this salad and can't wait to try it! Hope you have a great Valentine Week and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

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