Moroccan Chickpea Salad

A colorful Moroccan salad with nutty chickpeas that are coated in smoky paprika, cinnamon and cumin.

2 x 400g (14 oz) cans of chickpeas (garbanzo beans) drained, rinsed & strained
1 red onion, diced
2 cloves garlic, minced
½ cup dried cranberries (chopped Turkish apricots would work beautifully here too)
1 preserved lemon, rind only, finely chopped
Juice of 1 fresh lemon
½ cup olive oil
2 tbs soy sauce
1 tbs ground cumin
1 tbs sweet smoked paprika
1 tbs ground cinnamon
2 cups baby spinach leaves
¼ cup finely chopped parsley
½ cup Greek yoghurt
⅓ cup pistachios, roughly chopped
Pomegranate Molasses

View the full recipe at Delicious Everyday →