Chef Riki Kaspi Moroccan Chicken Tagine
August 21, 2020
Fresh Vegetable Salad with Spicy Chickpeas
Excellent colourful, fresh salad accompaniment to your main dish!
What You Need
This recipe can be served up to 4 persons.
For the salad you need:
- 2 cups dried chickpeas – Soaked overnight, cooked until soft (or 1 tin of chickpeas)
- 2 small cucumbers – Deseeded and small diced
- 2 ripe tomatoes – Deseeded and small diced
- 6 radish – Sliced
- 1 red capsicum – Seeded and diced
- 4 spring onions – Finely diced
- ½ cup flat parsley – Coarsely chopped
- 1 cup mint – Finely shredded
- ½ preserved lemon (skin only) – Cut into small dice
For the salad dressing you need:
- ½ cup olive oil
- 3 tsp Riki’s Ras el Hanut
- 1 lemon zest
- 2 tbsp lemon juice
- ½ tbs red wine vinegar
- 1 tsp sea salt
Instructions
- In a small bowl, whisk all dressing ingredients well to combine.
- Add cooked chickpeas and mix well. Let it marinate for 15 minutes.
- In a large bowl, mix the salad vegetables, chickpeas, and herbs
- Place on a serving dish, sprinkle with olive oil and serve.
