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Spiced Chickpea Salad

Spiced Chickpea Salad

Course Salad
Cuisine Middle East
Keyword Spiced Chickpea Salad
Servings 6
Author Jane, adapted from "Falastin," by Sami Tamimi and Tara Wigley


  • 2 14 oz cans chickpeas, drained and rinsed
  • kosher salt
  • 2 lemons, organic
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 5 tablespoons extra virgin olive oil
  • 1/2 cup fresh parsley leaves, roughly chopped
  • 1/2 cup fresh mint leaves, roughly torn
  • 3 scallions, thinly slices
  • 1/4 teaspoon dried chile flakes
  • 2 small shallots, finely minced
  • freshly ground black pepper


  • In a 2 qt. sauce pan, add chickpeas and plenty of cold water to cover the chickpeas. Bring to a boil over high heat, and then decrease heat to medium-low. Simmer the chickpeas for 5 minutes, just to soften the chickpeas but still retaining their shape. Add 1/4 teaspoon of salt.
  • Meanwhile in a large bowl, zest one of the lemons. Peel the same lemon and cut away the bitter white pith. Roughly chop the lemon flesh, removing any seeds and add the lemon and any juice to the bowl with the zest.
  • Halve the remaining lemon lengthwise. Squeeze the juice of one halve into the bowl. Slice the remaining lemon halve into very thin slices, remiving any seeds as you go and add the slices to the bowl.
  • Drain the chickpeas after they have simmered. Add them to the bowl with the lemon. Add the cumin, coriander, olive oil, chopped herbs, scallions, chile flakes, shallots, one teaspoon salt, and freshly ground black pepper. Stir to combine. Serve at room temperature.