Moroccan-Style Chickpea and Tomato Salad with Chicken

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0% would make this recipe again

A nice and quick to make salad in which you can easily adjust the spiciness according to your taste.

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Ingredients

Method

  1. Finely chop the onion, then put it in a small bowl filled with water and a few drops of vinegar. Let stand for about 30 min at room temperature or overnight in the refrigerator. This makes the raw onion crispier and easier to digest.
  2. Pour the olive oil and lemon juice into a salad bowl. Add the spices, salt and pepper. Using a fork, whisk the vinaigrette until it is emulsified.
  3. Drain and rinse the chickpeas, then place them in the salad bowl. Dice the tomatoes discarding the seeds, then put the pieces into the bowl. Finely chop the mint then add it to the salad. Add the previously chopped onion. Toss well to combine. Adjust the seasoning.
  4. Let the salad stand about 10 min to allow the flavours to develop.
  5. Serve.

Nutrition Facts Table

per 1 serving (420 g)

Amount

% Daily Value

Calories

490

Fat

12 g

18 %

Saturated 2 g
+ Trans 0 g

10 %

Cholesterol

90 mg

Sodium

470 mg

20 %

Carbohydrate

50 g

17 %

Fibre

10 g

39 %

Sugars

4 g

Net Carbs

40 g

Protein

45 g

Vitamin A

24 %

Vitamin C

37 %

Calcium

11 %

Iron

32 %
More info

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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