HATARI Spiced Chickpea Salad
This middle eastern inspired salad is a great alternative to a standard summer salad. The spiced chickpeas bring a delicious nutty warmth paired with fresh, crunchy diced vegetables and a lemon chilli dressing which gives a pleasant but not overpowering tang!
Devonshire Dad and Daughter duo, Gary and Annie-Mae make single variety chilli products focusing on flavour first from seed to sauce. Gary set up dedicated farms in Tanzania and Senegal where their chillies are ripened to peak perfection under the African sun. Directly employing devoted teams of African women and small farmer groups and actively developing rural African communities. The chillies are then shipped back to Annie-Mae in Ottery St Mary who first ferments the chosen varieties before turning them into HATARI products. Due to taking time to select the most delicious chillies, they don't mix or mess with other ingredients and let the fruity and fabulous chilli flavours shine!
Ingredients
Chickpeas-
400g Chickpeas – drained but not dried
2 tbsp olive oil
1 tsp ground cumin
1 ½ tsp all spice
1 tsp ground cradamon
¼ tsp salt
Salad- All to be diced to the same size
2 large fresh tomatoes
1 small red onion
½ handful parsley roughly chopped
½ handful coriander leaves roughly chopped
Salad Dressing-
1 tbsp Hatari Hot Habanero Chilli Sauce (even though this is a ‘hot’ chilli sauce, the heat is not overpowering, especially when mixed with olive oil in this dressing and once combined with the creamy and nutty chickpeas and fresh crunchy veg it only leaves a tiny tingle on the tounge)
1 whole lemon – zested and juiced
3 tbsp olive oil (extra virgin is best)
1 clove of garlic – crushed or finely grated
1tsp caster sugar
Salt and pepper to taste
Method
Combine all the dressing ingredients together in a bowl and mix until well combined and the sugar has dissolved. Set aside to allow flavours to develop.
Place the chickpeas in a large bowl and sprinkle over spices. Toss until the spices are evenly stuck to the chickpeas. (It is important that the chickpeas are not dried for this step to work).
Heat 2tbsp olive oil in a pan on a high heat and then fry the chickpeas for a few minutes until the spices become fragrant. Be gentle to the chickpeas whilst in the pan in order for the spices not to fall off! Take off the heat and allow to cool.
For the salad, mix all the vegetables in a large salad bowl. Toss in half of the dressing mix and then transfer to serving dishes. Evenly top each serving dish with ¼ of the chickpeas and then drizzle the remaining dressing equally over all dishes. Serve immediately.
This salad tastes great served with warmed pitta and a garlic and mint yogurt.
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