Moroccan Tomato and Chickpea Salad

[Guest guest]

Moroccan Tomato and Chickpea Salad

 

 

two 400 g (14 oz) cans chickpeas, drained, rinsed

10 teaspoons/ olive oil

8 teaspoons lemon juice

1 teaspoon Moroccan seasoning (see Files for recipe)

1 teaspoon sugar

3 large tomatoes, diced

12 small red onion, halved, thinly sliced

50 g (2 oz) baby rocket (arugula)

salt and pepper

 

 

1. Preheat oven to 200 C (390 F).

 

2. Combine chickpeas and 2 teaspoons oil in a shallow baking tray.

Season with salt and pepper. Bake for 15 to 20 minutes or until

golden. Set aside to cool.

 

3. Place lemon juice, seasoning, sugar and remaining oil in a

screw-top jar. Season with salt and pepper. Secure lid. Shake

to combine.

 

4. Place chickpeas in a large bowl. Add tomatoes, onion and rocket.

Drizzle with dressing just before serving. Toss to combine. Serve.

 

 

Serves 4.