Toasted Chickpea Salad


Many thanks to the ever impressive Jerusalem cookbook as the inspiration for this recipe. I have changed a few ingredients here, but this salad remains true to the intention of Yotam Ottolenghi’s beautiful recipe. Create this salad for a summer evening- the mix of warm chickpeas and fresh vegetables is filling and refreshing!

Serves 3 as a main course or 6 as an appetizer. 


  • 1/2 cup dried chickpeas*
  • 1 tsp baking soda 
  • 1 cucumber, about 10 oz
  • 2 large tomatoes, about 11 oz
  • 1 cup radishes or about 8-9 oz
  • 1 red pepper, seeded and ribs removed
  • 1 small red onion, peeled
  • 1/2 cup cilantro leaves, coarsely chopped and loosely packed
  • 1/4 cup parsley leaves, coarsely chopped and loosely packed
  • 1 1/2 tbsp sherry or apple cider vinegar
  • zest and juice of 1 lemon
  • 3 tbsp olive oil plus extra for toasting
  • 1 clove garlic, crushed
  • 1 tsp superfine sugar
  • 1 tsp red pepper flakes (optional)
  • 1 tsp ground cardamom
  • 1 1/2 tsp ground allspice
  • 1 tsp ground cumin
  • Greek yogurt (optional)
  • 1 tsp salt (plus more to taste) 
  • freshly ground black pepper
  • sumac for garnish (optional)

*Alternatively, you can substitute in one small can of precooked chickpeas, although dried beans that are soaked and cooked certainly have a better, stronger flavor. If you use precooked chickpeas, omit the baking soda and sugar. Often when I am cooking dried beans, I cook a double serving or even a whole bag, freezing the extra cooked beans in smaller portions for future dishes. In this case, you could cook extra beans to make falafel or hummus another day! 


Soak the dried chickpeas overnight in a large bowl with plenty of cold water and the baking soda. The next day, drain, place in a large saucepan, and cover with water twice the volume of the chickpeas. Bring to a boil and simmer, skimming off any foam, for about an hour until completely tender. Drain. 

Cut the cucumber, tomato, radish, and pepper into a 1/2 inch dice and mix together in a bowl with the cilantro and parsley. Cut the red onion into a 1/4 inch dice, and place it in a small bowl of ice water for about 3 minutes (this will take out some of the sharpness of the onion). Drain the onion and add to the bowl with everything else. 

In a small jar or bowl, mix 3 tbsp olive oil, lemon juice and zest, vinegar and sugar and mix well to form a dressing. Pour the dressing over the salad and toss lightly. 

Mix together the cardamom, allspice, cumin, and salt in a large bowl and add the chickpeas. Alternatively, if you have these spices whole, you can toast them separately in a dry skillet, grind in a spice grinder or mortar and pestle, then combine. Heat about 1 tbsp of olive oil in a skillet over medium heat, then add the chickpea mixture to the skillet and toast for about 3 minutes. Give them a few shakes or stirs so that they cook evenly and don’t stick.  

Divide the salad on plates and spoon the warm chickpeas on top. Garnish with Greek yogurt for a creamier salad. Top with sumac and freshly ground black pepper. 


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