This is the best Chickpea Salad I’ve ever had in my life.
Yotam Ottolenghi – I salute you.
Chickpea Salad
I first published this about a month after I started this website back in 2014. The fact that I, a self confessed Carb/Carnivore/Cheese Monster, published a vegan salad so early on (patience having never been my greatest virtue) and have taken it upon myself to reshoot the recipe, rewrite the post and make a recipe video for a chickpea salad should speak volumes.
It’s that good.
Make this for someone who is not a fan of chickpeas and I bet even they love it. First hand feedback from a Chickpea Hater. Well, Hater is a harsh word. Let’s say this person is meh when it comes to chickpeas. But her reaction to this Chickpea Salad was nothing short of enthusiastic!
The thing that makes this chickpea salad so amazing is the simple Spiced Chickpeas
I am near obsessed with this salad. I make it a LOT because I find it’s truly one of those salads I find satisfying to have as a meal. And unlike most meat-free salads, I don’t have to fight the urge to raid the pantry an hour later (thank you Mr Chickpeas, for keeping me nice and full!).
Those chickpeas. Honestly. You think chickpeas are blah? Toss them in a simple spice mix and pan fry for a couple of minutes.
OMG. What a transformation!!
Dressing for chickpea salad
The dressing is simple but a cut above your usual vinaigrette. Classic Yotam Ottolenghi – bright and zesty with lemon flavours but not too sharp because it’s combined with sherry vinegar and a touch of sugar.
It’s one of my favourite vinaigrettes!
I take no credit for these chickpeas. Or this entire Chickpea Salad, actually. It’s adapted from a recipe from Yotam Ottolenghi’s Jerusalem cookbook which I am so obsessed with, I am seriously contemplating doing a “Julie & Julia” on it.
Yotam Ottolenghi changed the way I cook. Making vegetables interesting, and salads sexy. Sorry if that word offends anyone in the context of food, but I swear I can’t think of a more suitable word in my limited vocabulary!
This is one such salad. 🙂 – Nagi x
Make a meal of it – try this with a side of:
Easy Soft Flatbread Recipe (No Yeast) with Hummus (try this traditional Hummus with Lamb!)
Crispy Couscous Pancake with Tomato & Onion (another Yotam Ottolenghi recipe)
Add a main – Chicken Shawarma or Lamb Shawarma, Lamb Koftas or Moroccan Meatballs
PPS Try serving it up with a dollop of yoghurt and pita bread. The Chickpea Salad is terrific for stuffing into pita bread!
WHAT TO SERVE WITH CHICKPEA SALAD
I usually serve this Chickpea Salad on its own as meal with a dollop of yoghurt and pita bread. Try it with my easy homemade flatbread!
As a side, this Chickpea Salad will pair beautifully with a simple protein (because the chickpeas have lots of flavour, you wouldn’t want the main with big punchy flavours) like Crispy Pan Fried Fish or this Lemon Pepper Chicken.
If you want to create a Middle Eastern Menu, try your hand at an Arabian Feast! Or have a browse of all my Middle Eastern recipes – it’s one of my favourite cuisines, I love the punchy flavours. I make this salad without the chickpeas as a side for full flavoured mains, such as Chicken Shawarma, Lamb Shawarma and Koftas.
MIDDLE EASTERN RECIPE COLLECTION
WATCH HOW TO MAKE IT
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Middle Eastern Spiced Chickpea Salad
Ingredients
Chickpeas
- 400g / 14 oz can chickpeas, drained but still wet (Note 1)
- 2 tbsp olive oil
Chickpea Spices
- 1 tsp ground cumin
- 1 1/2 tsp All Spice
- 1 tsp ground cardamon
- 1/4 tsp salt
Salad
- 2 cucumbers , diced
- 2 tomatoes (or 3 medium tomatoes), diced
- 1 red onion (small) , diced
- 1/4 cup coriander leaves , roughly chopped
- 1/4 cup parsley , roughly chopped
Dressing
- 1 1/2 tbsp sherry vinegar (Note 2)
- Zest of half a lemon
- 2 tbsp lemon juice
- 1/4 cup extra virgin olive oil
- 1 tsp caster sugar
- 1 garlic clove, smashed (Note 3)
- Salt and pepper
Instructions
- Combine the Dressing ingredients in a jar and shake. Set aside for 20 minutes to allow the flavours to develop.
- Place chickpeas in a large bowl. Scatter over Spices, then toss to coat. The wetness of the chickpeas will make the spices stick.
- Heat 2 tbsp olive oil in a large pan over high heat and fry the chickpeas for a couple of minutes. Shake the pan so the chickpeas roll, or stir gently (so the spice coating doesn’t come off). Transfer into bowl and cool slightly.
- Combine the Salad Ingredients in a bowl. Drizzle with a bit of Dressing and toss. Transfer to serving bowl.
- Top salad with chickpeas (warm or at room temperature). Drizzle with more Dressing. Toss very gently, if desired (don’t toss too much otherwise spice comes off chickpeas). Serve immediately.
- Great served with a dollop of yoghurt and pita bread to stuff the salad into.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Computer, coffee and Dozer eyeing off the Vegemite toast. Just another morning of work.
This is delicious! I like to drizzle on tahini then sprinkle with zataar 😁
Yum! Great idea!
I made this last night for company as a side dish and we loved it. I love chickpeas and the spices were perfect. Brought the leftovers for lunch today 🙂
I’m so happy you loved it!
How long can you keep this in refrigerator?
Hi Nicole, you can keep it up to a few days if it isn’t dressed, if dressed, I usually eat it within a day or two – x
This looks amazing and I would love to make it. Just two questions: the recipe says 2 tomatoes (big ones I guess), but in the video I see cherry tomatoes. How many did you use. Similar questions for the cucumbers: did you really use two whole cucumbers?? The standard supermarket-size ones that are about a foot long? Seems like a lot of cucumber… doesn’t look that much in the video
Hi Barb, you can use two big tomatoes or a small punnet of cherry tomatoes, I use Lebanese cucumbers – the smaller ones. Or you could alternatively use 1 large one. I hope you love it! – N x
That’s my kind of food. Thank you. Dozer sharing b’ fast with you. Nice.
It’s so delish! ❤️
We love this recipe with lamp and raita. It makes great leftovers with shawarma chicken for lunches. I like the mint but one of my students does not so split the batch for different tastes. We put in flatbread too for lunch. Such a tasty versatile salad. I have a daughter low in Iron so chickpea recipe is our go to.
Thanks Nagi
Perfection!!
What’s a good non alcoholic sub fr the vinegar?
Apple cider vinegar can be used here – N x
Thank you!
This recipe has drawn applause from my friends with requests for a copy. Well done
Awesome Sharon! I’m so happy it was a hit!
LOVE this. Doubled up on everything – added blue cheese (or feta, fresh mozzarella- just my preference) skipped the parsley (not a fan). FANTASTIC 5/5.
WOOT! So glad you loved it Rob!
If I make this a day ahead and serve from the fridge, is it good cold? Thanks!
Hi Andrea, yes it’s amazing the next day, I’d just bring it out of the fridge before serving so it’s not too cold and dress before serving. x
This sounds terrific. One small question though, is the all spice ground allspice berry or is it the spice mix?
The spice mix ☺️
Hi Nagi, I was wondering did you have a recipe for sushi. Thank you. Kind regards Rina
Hi Rina! Pop on over to RecipeTin Japan, my mother’s site – click on Japanese recipes on the menu bar. She has sushi on her site!
We are going to make this tomorrow! I’m one of those who cant abide fresh coriander so it will be all parsley for me. Love chickpeas and the idea of pan frying them with the spice coating sounds so good!
This was an all-round success! My son’s comment – “F****** amazing Mum!” He then text the link to his sister with the message “You got to try this!” The folk at the lunch I took it to were also asking for the recipe 🙂
BA HA HA! Now that’s a HIGH PRAISE from your son!!!
Hi Nagi: While looking through your index for Chic Pea salad, I found all these “wonderful Middle Eastern Recipes…I can’t wait to make the salad.
I am very familiar with middle eastern food, just love it, especially to enjoy all these new recipes.
Thanks
Nagi
You’re so welcome Gaia! I do hope you get a chance to try this, it’s SO GOOD! N x
I will be trying the salad today, I cooked a large batch of chic peas, now waiting to be enjoyed.
I will be making that Chic Pea Salad today. I cooked a large batch of chic peas, now to be enjoyed.
I am trying to focus more on protein, rather than carbs.
(I am a large bread and sweet lover…which does not agree with my waist line…and all of your recipes area so Yummy!
Next I will be cooking the leg of lamb (your recipe) I’ve had in the freezer all summer, (long, hot summer… to hot to cook.)
I developed my taste for lamb, cooked the ” middle eastern way”…with lots of Dill of which I grow, along with all my other herbs.
Thanks Nagi for all the great things you do here, I love the vids too, watching them really simplifies the recipes.
You’re so welcome Gaia! Hope you love this! N x
Have made this many times and it always turns out fabulous! Thank you.
Can you use regular granulated sugar?
That will be fine Katie 🙂 N x
This salad is absolutely delicious. I love the spices on the chickpeas, although I was a bit concerned about the amount of allspice, I didn’t need to be. I made some homemade pita crisps and forgot to put yogurt on top, but I will with the leftovers. Thanks for another great recipe, Nagi!
Terrific to hear Vivian! Thanks for letting me know you enjoyed it – N x
Made this for my husband and we put in some roast chicken (store bought chicken).. So AMAZING .. This is in our regular line-up now, Nagi. Perhaps you will make a new section: Low-Cal (or Lower Cal) and Sooo GOOD … Another Brilliant recipe, you are AMAZING. Thank you so MUCH!!
WHOOT! So glad this was a hit Brooke! N xx
Another home run! We eat vegetarian (including eggs, which I admit is a bit of a cheat…) about half the week, so I served this with your shakshuka for dinner last night. It was a terrific combo & very filling. Thanks, as ever!
PS. Please rub that sweet Dozer nose for me, will ya?
I have often wondered. Is there an alternative to Coriander? I am one of the people where no matter what, it tastes like soap and ruins everything.