Spiced Chickpeas with Fresh Vegetables

Ingredients for Spiced Chickpeas with Fresh Vegetables

• 1 can of chickpeas (about 1.5 cups)

• 2 small cucumbers, de-seeded and diced 1/2 inch cubes

• 2 large tomatoes (1 pound), diced 1/2 inch cubes

• 2 bell peppers (red or yellow), de-seeded and diced 1/2 inch cubes

• 1/2 red onion, diced 1/4 inch cubes

• 1/2 cup cilantro, rough chop

• 1/2 cup flat leaf parsley, rough chop

• 6 tbsp extra virgin olive oil

• 1.5 tbsp sherry vinegar

• 1 lemon, zested + 2 tbsp lemon juice

• 1 clove garlic, minced

• 1 tsp superfine granulated sugar

• 2 tsp cardamom

• 1 tbsp allspice

• 2 tsp cumin

• salt & pepper, to taste

Directions for Spiced Chickpeas with Fresh Vegetables

1. In a large strainer, drain and rinse chickpeas. Set aside.

2. In a large bowl, combine cucumbers, tomatoes, bell peppers, and onions. Add in the cilantro and parsley, mix together. Keep cool.

3. In a mason jar or resealable container, mix 5 tbsp of olive oil, lemon juice, lemon zest, vinegar, garlic, and sugar. Mix well to form a dressing. Add salt and pepper to taste. Set aside.

4. On a plate, mix together cardamom, allspice, cumin, and 1/4 tsp of salt. Pat dry chickpeas, then in small batches, coat chickpeas in the spice mixture.

5. Heat olive oil over medium heat. Lightly fry chickpeas for 2-3 minutes. Shake pan gently to loosen chickpeas and cook evenly. Keep warm.

6. Prior to serving, add dressing to chopped chilled vegetables. Spoon warm chickpeas over vegetables. Drizzle with Greek yogurt or Labneh.