Fresh Vegetable Salad with Spicy Chickpeas

Excellent colourful, fresh salad accompaniment to your main dish!

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

• 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.