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Morroccan Chickpea Salad With Cumin & Garlic

What you need: 

16 ounces canned or cooked chickpeas
2 tomatoes, chopped
1 purple onion, diced
1 sweet red pepper, diced
1/2 cup black olives (not canned olives)
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup freshly chopped parsley
2 to 3 garlic cloves, crushed
1 tablespoon cumin
1/2 teaspoon cayenne

What you do: 

Mix all ingredients and serve chilled. Cold and spicy is a good combination for summer picnics.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
4 to 6
Recipe Category: 

SO HOW'D IT GO?

I guess I took a different approach with this recipe; I  made the dressing with the cumin and cayenne and didn't like it at all...way too bitter in my opinion. So...instead improvised a dressing with:

Dr Furhman's Sesame Ginger Dressing, a dash of Dr Fuhrman's Black Fig Vinegar, and a few drops of Bragg's Liquid Aminos 'to taste'. I also added some chopped beet greens and chopped kale to up the nutrition factor. The result was delicious as the dressing had a nice 'umami' touch (thanks to the Braggs) which really complemented the Chickpeas well.

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This is DELICIOUS!!! All I did differently was add some fresh basil. It came out amazing, and full of flavor

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I really loved this recipe! I doubled the recipe and add some black beans and curry, really yummy :D.

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I'm not a fan of olives, so I left them out, but this salad turned out awesomely.

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Super delicious and easy to make! It was well received at my vegan potluck which meant I didn't get any leftovers!

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i took this to a potluck and it vanished. very light and the dressing is fantastic. i'll be making this all summer for sure!

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