Warm Moroccan Chickpea Salad Recipe

Ingredients

• 4 tablespoons extra virgin olive oil (divided)
• Juice and zest of 1 small lemon
• 1 teaspoon red wine vinegar
• 1 clove garlic (pressed)
• 1/2 teaspoon honey*
• 1/4 teaspoon ras el hanout
• 1/4 teaspoon kosher salt
• 2 14.5 oz cans chickpeas (drained, rinsed, and patted dry)
• 1 small shallot (peeled and thinly sliced)
• 2 tablespoons chopped pistachios
• 2 tablespoons chopped roasted almonds
• 2 tablespoons golden raisins
• 6 dried pitted dates (roughly chopped)
• 2 tablespoons minced fresh flat-leaf parsley

Instructions

1. 1

   In the bottom of a large serving bowl, whisk together two tablespoons of olive oil along with the lemon juice and zest, red wine vinegar, pressed garlic, honey, Ras el Hanout, and salt.

2. 2

   Heat the remaining two tablespoons of olive oil in a large skillet set over medium-high heat. Once the oil is hot and shimmering, add half of the chickpeas and fry for 3 to 4 minutes, until lightly browned and crispy. Transfer the fried chickpeas to the serving bowl. Repeat with the remaining half of the chickpeas.

3. 3

   Add the sliced shallot to the hot pan and fry for 2 to 3 minutes, until softened and slightly translucent. Transfer to the serving bowl along with the pistachio, almonds, raisins, and dates.

4. 4

   Toss well, garnish with parsley and serve warm.