Moroccan Chickpea Salad

This is a budget and speedy recipe that’s perfect for packed lunches; it makes enough for a large plate for four, or for a starter for eight.


For the salad

1 red onion
2 cloves garlic
2 can chickpeas, drained and rinsed
1/4 cup vegetable stock
1/4 cucumber, finely diced
1/2 tsp ground cumin
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground allspice
Pinch cayenne pepper
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 small cooked beetroot, finely diced
5 cherry tomatoes, finely diced
1 spring onion, finely sliced
3 dried apricots, finely chopped
3 dates, finely chopped

For the dressing

1 tbsp tahini
1 tbsp lime juice
1 tsp maple syrup
1 tsp soy sauce
Small bunch fresh coriander, torn


1. Sauté the onion over a medium low heat in a nonstick pan for 3 minutes. Add the garlic and sauté for 30 seconds more.
2. Add the 1/4 cup vegetable broth to deglaze the pan, and add the chickpeas and spices. Cook over a low heat until the liquid is evaporated (5-7 minutes). Allow to cool.
3. Meanwhile, mix the rest of the salad ingredients in a large bowl.
4. In a smaller bowl, whisk the dressing ingredients together to combine.
5. When the chickpeas are cooled, stir through the salad ingredients. Serve with dressing.

Serving suggestion:
Beetroot hummus
Toasted seeds
Pita bread or cooked grains (e.g. rice or couscous)