Fresh Vegetable Salad with Spicy Chickpeas

Excellent colourful, fresh salad accompaniment to your main dish!

Ingredients

This recipe can be served up to 4 persons.

For the salad you need:

  • 2 cups dried chickpeas – Soaked overnight, cooked until soft (or 1 tin of chickpeas)
  • 2 small cucumbers – Deseeded and small diced
  • 2 ripe tomatoes – Deseeded and small diced
  • 6 radish – Sliced
  • 1 red capsicum – Seeded and diced
  • 4 spring onions – Finely diced
  • ½ cup flat parsley – Coarsely chopped
  • 1 cup mint – Finely shredded
  • ½ preserved lemon (skin only) – Cut into small dice

For the salad dressing you need:

  • ½ cup olive oil
  • 3 tsp Riki’s Ras el Hanut
  • 1 lemon zest
  • 2 tbsp lemon juice
  • ½ tbs red wine vinegar
  • 1 tsp sea salt

Method

  • In a small bowl, whisk all dressing ingredients well to combine.
  • Add cooked chickpeas and mix well. Let it marinate for 15 minutes.
  • In a large bowl, mix the salad vegetables, chickpeas, and herbs
  • Place on a serving dish, sprinkle with olive oil and serve.