A vibrant North African-inspired salad combining protein-rich chickpeas with sweet dried apricots, fresh herbs, and warm spices. This nutritious dish makes a perfect light lunch or mezze-style side dish.
Recipe Details
Ingredients
- 800g (2 cans) chickpeas, drained and rinsed
- 150g dried apricots, chopped
- 1 small (100g) red onion, finely diced
- 1 large (150g) carrot, diced
- 1 medium (200g) cucumber, diced
- 60g fresh cilantro, chopped
- 30g fresh mint, chopped
- 80g sliced almonds, toasted
- 90ml extra virgin olive oil
- 60ml fresh lemon juice
- 30ml fresh orange juice
- 15ml honey
- 7.5ml ground cumin
- 2.5ml ground cinnamon
- 1ml ground ginger
- 2.5ml sweet paprika
- 2 cloves garlic, minced
- to taste salt
- to taste black pepper
- 100g pomegranate seeds (optional)
Instructions
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If using canned 800g (2 cans) chickpeas, rinse thoroughly and pat dry. For extra flavor, you can roast them: toss with a little olive oil and bake at 200°C (400°F) for 15 minutes until lightly crispy.
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In a small bowl, cover 150g dried apricots with warm water for 10 minutes to soften slightly. Drain and chop into small pieces.
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In a large serving bowl, combine 800g (2 cans) chickpeas, chopped apricots, 1 small (100g) red onion, 1 large (150g) carrot, 1 medium (200g) cucumber, 60g fresh cilantro, and 30g fresh mint.
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For the dressing, whisk together 90ml extra virgin olive oil, 60ml fresh lemon juice, 30ml fresh orange juice, 15ml honey, 7.5ml ground cumin, 2.5ml ground cinnamon, 1ml ground ginger, 2.5ml sweet paprika, and 2 cloves garlic. Season with to taste salt and to taste black pepper.
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Pour dressing over salad and toss gently to combine. Let stand for 15 minutes to allow flavors to meld.
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Just before serving, add 80g sliced almonds and 100g pomegranate seeds (optional) seeds if using. Toss once more and adjust seasoning if needed.
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Serve at room temperature or chilled. The salad keeps well for up to 2 days in the refrigerator.
Tips
Chickpea Prep: For best texture, use dried chickpeas cooked from scratch. They hold their shape better and absorb flavors more readily than canned ones.
Apricot Selection: Choose plump, bright-colored dried apricots. Avoid overly dark or hard ones. Turkish apricots are particularly flavorful for this dish.
Make-Ahead: This salad actually improves after sitting for a few hours. Make it in the morning for evening service, or the night before for lunch.
Spice Variations: Add a pinch of ras el hanout (Moroccan spice blend) or harissa paste for more complex flavor. Start with small amounts and adjust to taste.
Texture Contrast: The combination of creamy chickpeas, chewy apricots, crunchy almonds, and fresh vegetables creates a satisfying textural variety.
Serving Suggestions: Serve as a main course salad with pita bread, or as a side dish with grilled lamb or chicken. It's also excellent as part of a mezze platter.
Storage: Store without almonds and pomegranate seeds for best texture. Add these crunchy elements just before serving to maintain their texture.