Last Updated: 2021-09-21
4 SERVINGS EASY 320 CAL ENTRÉE 20 MIN (12 MIN PREP + 8 MIN COOK TIME)
Sometimes, I feel convinced that I don’t like vegetables or fruit, and then I find myself savoring them at every meal in Morocco.
Vegetables in Morocco aren’t subjected to the profit-hungry processes that emphasize production and cost reduction over quality. They’re more flavorful than any I’ve had in the Western world.
Today’s recipe is a simple Moroccan chickpea salad garnished with vegetables. It’s impossible to get the same quality of ingredients as in Morocco, but it’s a well-seasoned dish so we’ll still get a hint of Morocco in every bite.
Let’s get started!
1 cup (200 gr) cooked chickpeas
1 hard boiled egg
1 medium sized onion (or medium large)
½ red pepper
½ yellow pepper
½ green pepper
7 ounces (200 gr) soft white cheese or goat cheese
1 Cook an egg: put it in a saucepan covered with water, turn on the heat and, when it boils, wait 8 minutes then set aside. Once the egg is cold, remove the shell.
2 Cook the chickpeas: soak them and boil them. Otherwise, buy a can of cooked chickpeas, drain them, rinse them well and set them aside. This is a convenient and inexpensive alternative, and I assure you it does not detract from the flavor of the final product.
3 Now, chop the onion and the peppers as small as you can and place them in a separate bowl. The yellow pepper is optional (it gives the salad more color). You can use the other half of the red pepper if you want.
4 Cut the cheese and egg into cubes, then put them and the chickpeas into the bowl and season the mixture to taste using oil, salt, pepper, cumin and rosemary. It’s important to add everything little by little and taste it from time to time in order to avoid overseasoning.
I hope you try making this easy Moroccan chickpea salad recipe at home. See you in the next post!
If you want to learn more check out our page on Moroccan recipes.