This quick and easy chickpea salad recipe is the perfect side for Moroccan feasts or midweek packed lunches.
Serve this up as a tasty side dish at a family get together, or prepare on a Sunday, for a tasty lunches throughout the week.
Preparation Time: 5minutes
Cooking Time: 1 hour, 15minutes
What You’ll Need:
- 500g cooked chickpeas
- 5 cloves garlic, smashed with the back of a heavy knife
- 2 tbsp olive oil
- knob of butter
- 3 large sprigs of rosemary, stripped
- 2tsp flaked smoked salt
- 2 tsp crushed black peppercorns
- 200g sun blushed tomatoes
- 2tsp cummin seeds
- 1tsp ground cardomon
What To Do:
- Mix all the ingredients together in a roasting dish.
- Roast in a medium 200/220°C oven, covered with foil for 1hr then remove foil and continue to roast until golden brown.
Recipe from Katherine Frelon