Moroccan tomato and chickpea salad

Cooking Salads Moroccan tomato and chickpea salad

Detailed step-by-step description of how to cook the dish "Moroccan tomato and chickpea salad". Try it by all means

Lables: Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200°C. Combine chickpeas and 2 teaspoons oil in a shallow baking tray. Season with salt and pepper. Bake for 15 to 20 minutes or until golden. Set aside to cool.
  2. Place lemon juice, seasoning, sugar and remaining oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  3. Place chickpeas in a large bowl. Add tomatoes, onion and rocket. Drizzle with dressing just before serving. Toss to combine. Serve.

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2 x 400g cans chickpeas, drained, rinsed
2 1/2 tbsp olive oil
2 tbsp lemon juice
1 tsp Moroccan seasoning
1 tsp caster sugar
3 large tomatoes, diced
1/2 small red onion, halved, thinly sliced
50g baby rocket

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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