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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (100g) Recipe makes 6 servings |
||
| Calories 220 | ||
| Calories from Fat 71 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.0g | 12% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 4.4g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 66mg | 2% | |
| Potassium 508mg | 14% | |
| Total Carbohydrate 29.9g | 9% | |
| Dietary Fiber 8.7g | 34% | |
| Sugars 5.9g | ||
| Protein 9.2g | 18% | |
Moroccan Chickpea Salad
By: evelyn/athens
Jun 3, 2004
This tastes wonderful with all sorts of meals - especially anything done on the bbq. The beans do need to be soaked overnight.
SERVES 6
Ingredients
- 1 1/3 cups dried garbanzo beans, soaked overnight
- 4 scallions, finely chopped
- 1 large ripe tomato, peeled,seeded and finely chopped
- 1/2 cup cilantro or parsley, minced
- 8 kalamata olives, pitted and finely chopped
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 pinch cayenne
Directions
1
Put chickpeas in a large saucepan.2
Add water to cover and stir in 1 tsp of salt.3
Bring to a boil over high heat, then lower heat to medium and simmer until tender, about 1 hour.4
Drain the chickpeas and discard any loose skins.5
In a serving bowl, combine all the remaining ingredients.6
Add the chickpeas and toss well.7
Cover and refrigerate for atleast 4 hours before serving.
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- Course > Salads
- Main Ingredient > Beans > Chick peas/Garbanzos
- Cuisine > African > Northern > Moroccan
- Preparation > Time to Make > < 4 hours
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- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
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Featured Reviews for This Recipe
From: MahnaMahna
On Jul 22, 2008
I actually changed this one a lot. I used canned chickpeas. I added the ingredients in a crockpot and let cook on low for several hours. Used a masher/fork to mash some of it after it was done and then added a little bit more spice. Used black olives and pureed onion instead of scallions. I can't remember why I did it that way, but there must have been a good reason. Oh well. Turned out great anyway!
From: Chef #496397
On May 7, 2007
I love this recipe!! It is so easy to make and delicious. I used cherry tomatoes ( cut in half) instead of regular and used red onion instead of scallions. This recipe is perfect for summer picnics.
From: Coffee Criss
On Dec 24, 2007
Super easy and super yummy. I make this whenever I'm asked to bring food for a an occasion. I can't ever find pitted kalamata olives, so I slice up whatever I can find at the grocers that's pitted.
From: Charlotte J
On Jun 14, 2007
I just made this and it needs to chill for 4 hours. I can tell you right now we are going to LOVE this recipe. I really enjoy the cilantro and scallions with the chickpeas. The kalamata olives that I thought I hated, well my first jar of these olives must have been bad or I just did not like them in the soup recipe that I made. I love these olives and I put 12 of them in the salad. The scallions I used were very large so I only used 2. Evelyn thank you for this great recipe. I know my oldest DD will love it as much as I. She will surely pack a bowl of this in her lunch tomorrow, no doubt about it. I made this for ZWT III 2007 - North Africa/ Middle East Region.
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