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Moroccan Salad

Donna Buchanan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2

Ingredients
  

  • Green salad mix of your choice
  • 1 can organic chickpeas
  • 1 red onion
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • Sprinkle of harissa can leave this out for less spicy!
  • 1 Tbsp tahini
  • Punnet cherry tomatoes
  • Drizzle of agave syrup
  • Olive oil
  • Lemon for juice and garnish

Instructions
 

  • Arrange green salad on plate. Set aside.
  • Drain & rinse chickpeas. Place in bowl.
  • Mix cumin, cayenne and Harissa spices together and coat the chickpeas.
  • Heat a large pan over medium heat and drizzle with a little oil.
  • When hot, pour chickpeas into pan, separating them. Toss frequently. Let the chickpeas thicken with the coating then drizzle with agave, stir and then let sit to brown a little.
  • Add tahini and stir again. Drizzle a more agave and let sit again. You want chickpeas to look a little crispy.
  • Turn heat off and let sit for a couple minutes to cool and crisp up!
  • Chop or dice tomatoes and slice red onion. Scatter the tomatoes, onion and chickpeas on top of your green salad.
  • Cut lemon and squeeze half lemon juice over the salad. Then slice the other half for garnish.