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Aromatic Chickpea Salad
Ave. Rating is 2 (1 ratings) Add Your Comments and Ratings

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North African inspired dish makes a great appetizer, warm salad or even side dish. This is a recipe that wants to be adjusted. Play with the spices, the cilantro and the parsley until you get a balance you enjoy.

Serves: 6

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Sephardic Parve Salad

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2 cans (14.5 oz. each) chickpeas, drained
4 tbl. olive oil
1/2 tsp. saffron
1/4 tsp. paprika
1/2 tsp. cumin
1/2 tsp. ground ginger
1/2 tsp. cinnamon
3 large tomatoes, seeded and chopped
1 large red onion, chopped fine
1 bunch cilantro, chopped
1 bunch parsley, chopped
Salt and pepper, to taste


  1. Cook the chickpeas in fresh water over medium heat, until tender. Drain and set aside.
  2. Heat olive oil in a large saucepan and add in saffron, paprika, cumin, ginger and cinnamon. Cook for 1 minute, stirring often.
  3. Add remaining ingredients and cooked chickpeas and simmer, covered, for 15 minutes.
  4. Add salt and pepper to taste and serve.

Reader Comments

Cherlin says...
Rating is 2

Eagles may fly, but they also risk being sucked into the jet engines of Air Force 1. Better to slink out of town ever so slowly, and avoid being bait for the predators' Eyes-R-uS.As I go, I'd rather appear to be a moeiqe-ual-anrmal, the tortoise. Never you mind...Bill K.
May 16, 2016 (report abuse)



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