WARM MOROCCAN CHICKPEA SALAD

Dried dates and crunchy pistachios make this Moroccan Chickpea Salad recipe both sweet and savory!

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 ( mixed Moroccan spices) recipe below
• 1/4 teaspoon kosher salt
• 2 14.5 ounce 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. In the bottom of a large serving bowl, whisk together two tablespoons of the olive oil along with the lemon juice and zest, red wine vinegar, pressed garlic, honey, ras el hanout and salt.
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. 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. Toss well and serve warm.

Ingredients – ras el hanout (spices)

• 2 teaspoons ground ginger
• 2 teaspoons ground cardamom
• 2 teaspoons ground mace
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground coriander
• 1 teaspoon ground nutmeg
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground anise seed
• 1/4 teaspoon ground cloves