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Salad · Moroccan

Chickpea, Tomato and Preserved Lemon Salad with Toasted Cumin

20 min Serves 4 ~387 kcal/serving ~£3.80 (£0.95/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 800 g chickpeas, drained and rinsed
  • 5 tomatoes, quartered
  • 1 preserved lemon
  • 2 tsp cumin seeds
  • 1 red onion, finely sliced
  • 3 tbsp flat-leaf parsley, chopped
  • 1 lemon, juiced
  • 3 tbsp olive oil

Nutrition (per serving)

Calories
387 kcal
Protein
16.2 g
Carbohydrate
38.6 g
of which sugars
7.4 g
Fat
15.8 g
of which saturates
2.1 g
Fibre
16 g
Salt
1.38 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Toast the cumin seeds in a dry pan for 1-2 minutes until fragrant, then lightly crush.

  2. 2

    Finely chop the preserved lemon and toss it with the chickpeas, tomatoes and red onion.

  3. 3

    Add the toasted cumin seeds, parsley, lemon juice and olive oil and toss well.

  4. 4

    Check the seasoning and serve.

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