Rose's Moroccan Chickpea Salad
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After tasting stews cooked in my tagine (aka tajine), I couldn't wait to try out more Moroccan dishes.

The thing is, anything cooked in a tagine takes a couple of hours - so I usually pull out that bad boy on the weekends.

Since I am always on the lookout for quick weekday vegetarian dishes, I had to try the Moroccan Chickpea Salad recipe[1] by Baltic Maid. The promise of Moroccan food made fast was just irresistible to me.

For those of you in a hurry, canned organic chickpeas work wonderfully. If you wish to use dry chickpeas, remember you need to soak them overnight, bring them to a boil in fresh water, and let them simmer for about an hour. (Check the directions on your package though).

My Tweaks

I'm not keen on parsley, it tastes too much like grass to me. So I used a big bunch of fresh cilantro instead of two small bunches of parsley and cilantro. Of course, it's up to you. Also, I only had a lime on hand (the original recipe called for the juice of one lemon).
Now, I don't know about you, but in my area of Canada it's next to impossible to find sweet Hungarian paprika. There really is no substitute for the real thing, but in a recipe like this I find that adding 1/2 tsp. of icing sugar (or superfine sugar) is close enough to add a touch of sweetness.
Well, the results were fabulous. My family has eaten it all up every time I've made it, but if you do have any leftover, refrigerate it (it should keep for a few days).

My ingredients

I use a larger bunch of cilantro

My Ingredients for Moroccan Chickpea Salad
Credit: RoseWrites on InfoBarrel / All rights reserved

Rose's Moroccan Chickpea Salad

Serves: 3 | Prep: 10 mins | Total: 15 mins

When I worked it out (roughly, I'm no mathematician) the cost to make this dish is only a few dollars. It would make a great meal for busy parents to whip up or students on a budget. It's flavourful and it's fast.
Since you need about 2.5 cups of chickpeas for this recipe, I find you need to either buy two small cans or one large can of them. (Leftover chickpeas are great in salads or on their own as a snack with a little salt and pepper).
Some helpful conversions:
1 (15 oz) can of chickpeas = 1.5 cups cooked chickpeas (drained)
1 (19 oz) can of chickpeas = 2.25 cups cooked chickpeas (drained)
1 (28 oz) can of chickpeas = 3 cups cooked chickpeas (drained)
1 cup dry chickpeas (cooked and drained) = about 3 cups chickpeas
2.5 cups chickpeas (canned or cooked)
1 medium red onion, thinly sliced (use 3/4 of a large one)
5 minced garlic cloves
2 tbsp. extra virgin olive oil (good quality)
2 tsp. ground cumin
2.5 tsp. sweet paprika (OR add 1/2 tsp. icing sugar to regular paprika)
1 tbsp. lime or lemon juice (I squeezed 1/2 lime)
1 large bunch of cilantro, finely chopped (original recipe called from 1 small bunch of parsley and 1 small bunch of cilantro - but I prefer just cilantro)
4 oz. (113 g) goat cheese or feta, crumbled
salt and pepper to taste
Optional: 1/2 - 1 tsp. hot chili powder
It's ideal to use hot chickpeas, so either soak dry ones (the night before) and cook them according to directions OR put canned chickpeas (drained) in a bowl, add fresh water and microwave them 1 - 2 mins or heat them on the stove with fresh water (on low for 10 mins). Drain hot, cooked chickpeas and set aside.
In a large bowl, combine onion, garlic and olive oil. Toss in hot chickpeas and stir immediately (this helps the flavours intermingle). Add remaining ingredients, season to taste and mix thoroughly.
Lastly, add crumbled goat cheese or feta and serve.

Using Dry Chickpeas? Soak Them Overnight

And remember, you'll need to simmer them for 1 hour

My chickpeas soaking overnight
Credit: RoseWrites on InfoBarrel / All rights reserved