Sunday, May 3, 2009

Moroccan tomato and chickpea salad

Try this wonderful Moroccan summer salad dish with tomato and chickpea.

Ingredients - serves 4
  • 2 x 400g cans chickpeas, drained, rinsed
  • 2 1/2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Moroccan seasoning
  • 1 teaspoon caster sugar
  • 3 large tomatoes, diced
  • 1/2 small red onion, halved, thinly sliced
  • 50g baby rocket
Preparation
  • Preheat oven to 200°C. Combine chickpeas and 2 teaspoons oil in a shallow baking tray. Season with salt and pepper. Bake for 15 to 20 minutes or until golden. Set aside to cool.
  • Place lemon juice, seasoning, sugar and remaining oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  • Place chickpeas in a large bowl. Add tomatoes, onion and rocket. Drizzle with dressing just before serving. Toss to combine. Serve.
Tips: Try adding 50g drained, marinated feta cheese, crumbled for extra flavor.

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