Lebanese chickpea salad
A cumin-scented salad that is perfect to fill you after a good workout in summer, when you need to feel both full and to stay cool ;) The addition of roasted pine nuts makes all the difference!
Recipe inspired from La Cuisine de Bernard.
Ingredients
- 300g cooked chickpeas (150g raw)
- 400g fresh tomatoes
- 110g onion, chopped
- 40g pine nuts
- 24g olive oil
- 1 tsp cumin powder
- 1/2 tsp salt
- 1/4 tsp pepper
- coriander to taste
Instructions
- If starting from raw chickpeas, soak them for > 8h. Drain them, boil them in a saucepan, drain again under cold water, and reserve in the fridge.
- Heat up a small/medium pan over high heat.
- Reduce heat to medium, and toast the pine nuts for a few minutes. Be very careful not to burn them! Reserve.
- In the same pan, heat up the olive oil and fry the onion until tender.
- In the meantime, add the chopped tomatoes to the chickpeas, and put it back in the fridge.
- When the onions are nice and soft, add them to the chickpeas. Scoop the inside of the pan thoroughly using a flexible rubber spatula, to add the onion-infused olive oil to the salad as well.
- Add the toasted pine nuts, spices, and mix well.
- Let it sit in the fridge for > 2h, and serve on a hot summer day with other Mediterranean dishes such as Moroccan lentils, and pita bread!