Baltic Maid

Moroccan Chickpea Salad – Marokkanischer Kichererbsensalat

Posted on | March 20, 2013 | 5 Comments

Chickpeas are so incredibly versatile. You can add them to salads, make hummus, cook them with chorizo and rice etc. The possibilities are (almost) endless. I usually cook a large amount of chickpeas in the slowcooker and then freeze them in smaller portions. Not only is this very cost effective but it allows me to stay away from cans and their potential health effects.

This salad is prepared in no time. The spices, lemon, and herbs add a light Moroccan flavour without being overwhelming. However, what makes this salad truly tasty is the addition of the goat cheese. It contrasts in texture and adds a distinct burst of flavour. Just amazing!

Moroccan Chickpea Salad

Ingredients

  • 2 1/2 cups / 412 g cooked or canned chickpeas
  • 1 red onion (or less), quartered and thinly sliced
  • 4 garlic cloves (or to taste), grated
  • 1-2 tsp ground cumin
  • 2-3 tsp paprika
  • 2-3 tbsp olive oil
  • juice of 1 lemon
  • 1 small bunch parsley, finely chopped
  • 1 small bunch cilantro, finely chopped
  • 4 oz / 113 g goat cheese or feta, crumbled
  • salt, pepper

Directions

Place the onion slices in a bowl together with the garlic. The garbanzo beans need to be hot. Either use freshly cooked, still hot garbanzo beans or cook the precooked or canned garbanzo beans in a little bit of some water until they’re hot. Rinse the hot beans under warm water and drain them. Pour them over the onions and garlic. The heat is supposed to mellow the flavours of the garlic and onion.

Add the cumin, paprika, olive oil, lemon juice, herbs and adjust the seasoning to your liking. Season to taste with salt and pepper. Combine everything well.

Sprinkle the crumbled cheese (goat cheese or feta) over the salad. Serve it warm or at room temperature. Guten Appetit!

Recipe from Domestic Daddy

Marokkanischer Kichererbsensalat

Zutaten

  • 412 g gekochte Kichererbsen (oder aus der Dose)
  • 1 rote Zwiebel (oder weniger), geviertelt und in dünne Ringe geschnitten
  • 4 Knoblauchzehen (oder nach Geschmack), zerrieben
  • 1-2 TL gemahlener Kreuzkümmel
  • 2-3 TL Paprika
  • 2-3 EL Olivenöl
  • Saft einer Zitrone
  • 1 kleines Bündel Petersilie, klein gehackt
  • 1 kleines Bündel Koriandergrün, klein gehackt
  • 113 g Ziegenfrischkäse oder Feta, zerkrümelt
  • Salz, Pfeffer

Zubereitung

Die Zwiebelscheiben zusammen mit dem Knoblauch in eine Schüssel geben. Die Kichererbsen müssen heiβ sein. Entweder frisch gekochte Kichererbsen verwenden oder vorgekochte Kichererbsen oder aus der Dose kurz in Wasser aufkochen. Die heiβen Kichererbsen unter warmen Wasser abspülen, ein wenig abtropfen lassen und in die Schüssel mit den Zwiebeln und dem Knoblauch geben. Die Wärme der Kichererbsen mildert den Zwiebel- und Knoblauchgeschmack ein wenig.

Den Kreuzkümmel, Paprika, Olivenöl, Zitronensaft und die Kräuter hinzugeben und nach Belieben abschmecken. Mit Salz und Pfeffer würzen. Alles gut vermengen.

Den zerkrümelten Ziegenkäse oder Feta auf dem Salat verteilen. Den Salat warm oder bei Zimmertemperatur servieren. Guten Appetit!

Rezept von Domestic Daddy

Comments

5 Responses to “Moroccan Chickpea Salad – Marokkanischer Kichererbsensalat”

  1. Bread and Companatico
    March 20th, 2013 @ 14:48

    amazing salad! love everything of it and going to make it super soon. ciao

  2. BalticMaid
    March 21st, 2013 @ 11:41

    @ Bread and Companatico: Thank you very much! :-) Congratulations on the new name. I love it. I also love My Italian Smorgasbord :-)

  3. Julia | JuliasAlbum.com
    March 21st, 2013 @ 18:13

    I love chickpeas and agree with you: they are so versatile! You can use them in pasta, in chilis, in soups, in curries, in hummus, you name it! Moroccan spices and chickpeas sound like a perfect combination!

  4. Julia {The Roasted Root}
    March 22nd, 2013 @ 07:54

    All of the ingredients in your chickpea salad sound delicious! I actually have everything I need to make this already, so I’m excited to whip it up! Beautiful and tasty as always :)

  5. BalticMaid
    March 23rd, 2013 @ 16:34

    @ Julia | JuliasAlbum.com: Thank you :-)

    @ Julia {The Roasted Root}: Thank you! :-) I hope you’ll like it!

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