Moroccan-Style Chickpea and Tomato Salad ~r

Another great recipe from soscuisine.com . . . (have you noticed a theme yet . . . LOL) . . . Hal hated it. Actually I'm really surprised he even tried it. I, on the other hand, loved it. Very simple to make.

Moroccan-Style Chickpea and Tomato Salad

22 Reviews 95% would make this recipe again
Review this recipe

A nice and quick to make salad in which you can easily adjust the spiciness according to your taste.

2 servings 3 servings 4 servings 5 servings 6 servings 7 servings 8 servings Soaking 30 min / Preparation 10 min / Standing 10 min $1.29 per serving / $0.97 with specials 310 calories per serving

RECIPE

NUTRITION INFO

REVIEWS (22)

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Ingredients

1/2	red onions, finely chopped		80 g
2 tbsp	extra virgin olive oil		30 mL
3 tbsp	lemon juice, freshly squeezed		1 lemon
1/2 tsp	cayenne pepper		1 g
1/2 tsp	ground cumin		1 g
	salt to taste
	ground pepper to taste
3 cups	chickpeas/garbanzo beans (canned)		750 mL
4	tomatoes, Roma type, deseeded and diced		280 g
2 1/2 tbsp	fresh mint, finely chopped		8 g

Method

1. Finely chop the onion, then put it in a small bowl filled with water and a few drops of vinegar. Let stand for about 30 min at room temperature or overnight in the refrigerator. This makes the raw onion crispier and easier to digest.
2. Pour the olive oil and lemon juice into a salad bowl. Add the spices, salt and pepper. Using a fork, whisk the vinaigrette until it is emulsified.
3. Drain and rinse the chickpeas, then place them in the salad bowl. Dice the tomatoes discarding the seeds, then put the pieces into the bowl. Finely chop the mint then add it to the salad. Add the previously chopped onion. Toss well to combine. Adjust the seasoning.
4. Let the salad stand about 10 min to allow the flavours to develop.
5. Serve.