Spiced Chickpeas & Crunchy Vegetables

There’s just something exotic about this dish~~a combination of warm and chilled, crunchy and creamy, spicy, and hints of sweetness, nutty and earthy.

Spiced Chickpeas & Crunchy Vegetables

It’s no secret that I love Middle Eastern foods~~when I had the privilege of traveling to Israel, I was like in heaven with the street food, eating at restaurants~fancy and down home~and, spending not enough time at the Jerusalem market, Machane Yehuda. Maybe someday I’ll be able to travel to places like Morocco and Istanbul, but until then, I learn about the cuisines of these countries through my friend, Yotam Ottolenghi, author of Plenty and co-author along with Sami Tamimi of Jerusalem.

Moroccan Salad

Morocco is an African country with a distinctive culture and cuisine. In cooking, locals love bright colors, spices and legumes. Light, tasty, healthy and beautiful salad. It will be a very good addition to your menu on fasting days or just for every day.

Roasted Chickpeas Salad

Salad with roasted chickpeas amazes not only with its taste, nutritional value, the aroma of various spices but also with its beauty. A chickpea, fresh vegetables, cheese, mushrooms – all the ingredients in this salad are extremely healthy. These salads are very easy to prepare, they are a wonderful source of nutrients for the body, even in winter.

Spiced Chickpeas Recipe

Spicy Chickpeas are a quick and easy dish, perfect as a side dish, as a stand-alone dish, as an ingredient in a vegetable salad or as a self-contained snack. This chickpea recipe is suitable for a vegetarian diet. If you like chickpeas, then this recipe should suit your taste.

When it comes to adding a more delicious recipe on your dinner/lunch table, definitely you’re going to love these simple and tasty cucumber celery olive odyssey salad and rustic family beef stew recipes!

Salad With Roasted Chickpeas

This delicious roasted chickpea salad is full of flavor and is easy to make. This salad recipe makes a fantastic main or side dish, and the protein and fiber will leave you feeling full and satisfied. Salad with roasted chickpeas can rightfully be considered masculine but the fact is that legumes grow well muscles. Even though this salad is lean, it will work for your holiday table too!

Recipes from the Middle East

Bursting with flavour and heady fragrance of spices, transport yourself to the souks of the Middle East with these amazing recipes! The Middle East recipes have the most vibrant, aromatic and delicious of tastes.

Love an easy recipe like this? Also, be sure to try our artisan beef kale bean stew!

Middle Eastern Salad

This dish is one of their creations, and I’ve simply ‘boho’d’ it slightly to fit my palate. There’s just something exotic about this dish~~a combination of warm and chilled, crunchy and creamy, spicy and hints of sweetness, nutty and earthy. It’s absolutely fabulous the next day as the flavors continue to ooze together. I want to make every single recipe in both of Yotam’s cookbooks~~I think he’d even be happy with the boho’ing tweaks I’ve made on this stunning dish!

Recipes For Moroccan Food

Everyone loves the aromatic and colourful spices that Moroccan food is known for and use them in our Moroccan-inspired meals. Let’s prepare your own mezze feast including couscous, harissa chicken wings and more. Or make a tagine for the whole family to enjoy at the weekend.

Here are a couple of other quick recipes that you should give try:

Farm table greek vegetable soup
Beet mint ricotta salad

spiced chickpeas & crunchy vegetables

Yield: Serves: 6+

There's just something exotic about this dish~~a combination of warm and chilled, crunchy and creamy, spicy and hints of sweetness, nutty and earthy.

Print

Ingredients

• 1 cup diced Roma tomatoes
• 1 cup diced small cucumbers (skin on)
• ½ cup diced radishes
• ½ cup diced red onions
• ½ cup roughly chopped flat parsley (divided)
• ½ cup roughly chopped cilantro (divided)
• ½ large lemon juice & zest (about ¼ cup juice)
• 4 tbl white balsamic glaze (Substitute: 2 tbl honey + 3 tbl balsamic vinegar)
• 1 tsp sea salt
• 1 tsp coarse ground pepper
• 2 tsp minced garlic
• ½ cup plain Greek yogurt
• 2 cans drained & rinsed chickpeas
• 1 ½ tsp cardamom
• 1 ½ tsp ground allspice
• 2 tsp ground cumin
• ½ tsp red chili flakes
• 1 tsp sea salt
• ½ cup extra virgin olive oil (divided)

Instructions

In a mixing bowl combine the tomatoes, cukes, radishes, onions, ¼ cup parsley and ¼ cup cilantro; toss and blend. In another small bowl combine the lemon juice/zest, balsamic, salt, pepper, garlic and whisk together; add the yogurt and blend together well.

Put the chickpeas in a flat baking dish and spread out.  Combine & blend the cardamom, allspice, cumin, chili flakes,  and salt in another small bowl.  Sprinkle the spice mixture on the chickpeas.  Toss and coat them with the spices.  Put the ¼ cup olive oil in a cast iron skillet over medium heat.  Cook the chickpeas about 20 minutes tossing and blending.

When ready to serve, drizzle the dressing over the chopped veggies and blend.  Place in a large shallow serving bowl or plate to one side.  Top with the remaining parsley and cilantro.  Place the warm chickpeas next to the chopped veggies and drizzle with the remaining olive oil.

Ready to eat—beyond fabulous!

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