Chickpea salad with red onions goats cheese and paprika

From Cookipedia

and ready to freeze]] Standard Moroccan fare, this vegetarian main course is delicious served with homemade pitta bread. It's sort of like a chunky hummus.

Chickpea salad with red onions goats cheese and paprika
Servings:Serves 4
Calories per serving:634
Ready in:1 day, 45 minutes
Prep. time:1 day
Cook time:45 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:13th November 2013

Best recipe review

Vegetarian loviliness


Visually exciting and very tasty.

The Judge


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

to serve [[Image:Chickpea salad with red onions goats cheese vacuum packed.jpg|thumb|300px|right|Left-overs vacuum packed


  1. If using dried chickpeas, drain and rinse well, place in a heave saucepan covered with cold water, bring to the boil and simmer for 45 minutes. Drain the boiled peas and remove and discard any loose skins.
  2. If using canned chickpeas, just rinse and drain well, they are already cooked.
  3. Add the olive oil, black pepper, garlic, sliced onions to a wok or large frying pan and sauté for 5 minutes, just enough to take the edge off the garlic and to caramelise the onions a little.
  4. Tip in the chickpeas, paprika, ground cumin, salt, lime juice and zest together with the herbs and toss well so everything is coated.
  5. If you make this ahead of time I would make it without the fresh herbs, lime zest and juice but add any extra olive oil, leaving it in the pan or wok for the flavours to amalgamate. Reheat the pan and add the lime and herbs just before serving.
  6. Drizzle with a little extra olive oil if you feel it needs more dressing.

Serving suggestions

Transfer to a large serving bowl while warm and top with crumbled goats' cheese.

Serve with homemade pitta breads - they are simple to make and far superior to any shop-bought product.


Take 50% of the finished product, with or without 50% of the goats' cheese, and blend in a food processor, then mix back into the whole chick peas for a more interesting texture.

Chef's notes

Any of the chickpea salad unused on the day would freeze well, with or without the goats' cheese provided it is refrigerated the moment it cools. It would keep in even better condition if it were vacuum packed first.

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