Lots of chopping I know… but lots of satisfaction at the end. I promise. Try a little greek yogurt drizzled on top – it’s delicious!
- 14 oz can chickpeas, rinsed and drained
- 1 teaspoon baking soda
- 2 small cucumbers (10 oz)
- 2 large tomatoes (10.5oz)
- 8-1/2 ounces radishes
- 1 red bell pepper, seeded and ribs removed
- 1 small red onion, peeled and 1/4″ dice
- 1/2 cup cilantro leaves, coarsely chopped
- 1/2 cup flat-leaf parsley, coarsely chopped
- 6 tablespoons olive oil
- grated zest of 1 lemon, plus 2 tablespoons juice
- 1-1/2 tablespoon sherry vinegar
- 1 clove garlic, chopped
- 1 teaspoon sugar
- 1 teaspoon ground cardamom
- 1-1/2 teaspoon ground allspice
- 1 teaspoon ground cumin
- Greek yogurt (optional)
- salt and black pepper
Cut the cucumber, tomato, radish, and pepper into 2/3-inch dice; cut the onion into 1/4-inch dice. Mix everything together in a bowl with the cilantro and parsley.
In a jar or sealable container, mix 5 tablespoons of the olive oil, the lemon juice and zest, vinegar, garlic, and sugar and mix well to form a dressing, then season to taste with salt and pepper. Pour the dressing over the salad and toss lightly. (Take care when dressing the salad. I found I only needed about half of the dressing).
Mix together the cardamom, allspice, cumin, and 1/4 teaspoon salt and spread on a plate. Toss the cooked chickpeas in the spice mixture in a few batches to coat well. Heat the remaining olive oil in a frying pan over medium heat and lightly fry the chickpeas for 2 to 3 minutes, gently shaking the pan so they cook evenly and don’t stick. Keep warm.
Serve this salad on a plate, in a large circle with the warm spiced chickpeas on top. You can drizzle some Greek yogurt on top to make the salad creamy.