Moroccan-Style Chickpea and Tomato Salad

167 Reviews
92% would make this recipe again

A nice and quick to make salad in which you can easily adjust the spiciness according to your taste.

This recipe is incompatible with your food profile

Ingredients

??? red onions, finely chopped ???
??? extra virgin olive oil ???
??? lemon juice, freshly squeezed ???
??? cayenne pepper ???
??? ground cumin ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? chickpeas/garbanzo beans (canned) ???
??? tomatoes, Roma type, deseeded and diced ???
??? fresh mint, finely chopped ???

Method

  1. Finely chop the onion, then put it in a small bowl filled with water and a few drops of vinegar. Let stand for about 30 min at room temperature or overnight in the refrigerator. This makes the raw onion crispier and easier to digest.
  2. Pour the olive oil and lemon juice into a salad bowl. Add the spices, salt and pepper. Using a fork, whisk the vinaigrette until it is emulsified.
  3. Drain and rinse the chickpeas, then place them in the salad bowl. Dice the tomatoes discarding the seeds, then put the pieces into the bowl. Finely chop the mint then add it to the salad. Add the previously chopped onion. Toss well to combine. Adjust the seasoning.
  4. Let the salad stand about 10 min to allow the flavours to develop.
  5. Serve.

Nutrition Facts Table

per 1 serving (290 g)

Amount

% Daily Value

Calories

310

Fat

9 g

14 %

Saturated 1.2 g
+ Trans 0 g

6 %

Cholesterol

0 mg

Sodium

410 mg

17 %

Carbohydrate

49 g

16 %

Fibre

10 g

38 %

Sugars

3 g

Net Carbs

39 g

Protein

10 g

Vitamin A

22 %

Vitamin C

37 %

Calcium

7 %

Iron

23 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Fibre, Folacin, Magnesium, Manganese, Vitamin B6
Good source of  :
Copper, Iron, Phosphorus, Potassium, Vitamin A, Vitamin C, Vitamin E, Zinc
Source of  :
Calcium, Niacin, Pantothenic Acid, Selenium, Vitamin B1, Vitamin B2, Vitamin K
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 0
Vegetables ½
Meat and Alternatives 1
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

167 Reviews (161 with rating only) 92% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
january 20, 2013 | I would make this recipe again

Very good; used ancho chile, ground coriander seeds, whole cumin and dry mint instead of the recommended spices, and added 2tbs of olive oil.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

A flavour explosion

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

Some chunks of mozzarella cheese rounded this out quite nicely!

Useful 4

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.