I like hummus with carrot sticks and sliced cucumber as an afternoon snack. Falafel with homemade tzatziki sauce – yum! But beyond those two dishes I often look at the can of chickpeas that has been hiding in the back of my pantry for who knows how long and wonder what to do with them. Inspired by this great Moroccan-influenced recipe on the food blog 101 Cookbooks, I made up a light chickpea salad for lunch the other day. It’s quick to put together, zesty and light, and easily portable for a summer picnic.
MAKES 4 SERVINGS as a side salad
2 tbsp (30ml) lemon juice
3 tbsp (45ml) olive oil
1 generous tbsp (15ml) honey
2 tsp (10 grams) ground cumin
pinch red pepper flakes
salt and freshly ground pepper
1 (500g) large can chickpeas, drained and rinsed
1/2 cup (65g) finely sliced carrots
1/4 cup (30g or about 8) chopped dried plums, also known as prunes, but “prunes” sometimes get a bad rap
1/4 cup + 2 tbsp fresh mint leaves, roughly torn
handful chopped toasted almonds
Whisk the dressing ingredients together and set aside.
In a medium sized bowl, combine chickpeas, carrots, dried plums and 1/4 cup mint. Add three quarters of the dressing and stir. Depending on how wet you like your salad, add more dressing until it suits your liking. Taste and adjust salt and pepper seasoning as needed.
Salad can be stored in the fridge until ready to serve. About 20 minutes before you’re ready to enjoy your chickpea salad, remove from fridge and sprinkle with chopped almonds and remaining mint.