Moroccan Chickpea Salad with Cranberries and Pecorino
Moroccan chickpea salad with cranberries and pecorino. With 11 spices on the roasted chickpeas, this is such a delicious, light and healthy salad. Yum!
Ingredients
- 4 cups baby spinach
- 2 cups radish
- 1 cup dried cranberries
- 200 grams pecorino cheese, shavings
- 200 grams raw or tinned chickpeas
For the spice mix
- 1 tbsp black peppercorns
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 2 star anise
- ¾ tbsp cardamom seeds
- 2 cloves
- 1 tbsp allspice seeds
- 1 tbsp ground cinnamon
- 1 tbsp paprika
- 1 ½ tbsp salt
Instructions
Prepare the chickpeas
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If using raw chickpeas start by placing them in a bowl covered with double the amount of water.
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Soak for at least 12 hours. The chickpeas will absorb the water and double in size.
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Now, strain the chickpeas and place in a large saucepan. Cover with fresh water.
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Boil the chickpeas for 30 minutes until soft. These are now the equivalent to tinned, cooked chickpeas.
Prepare the Moroccan spice mixture
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Gather all of the spices together.
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Add all to an electric grinder, or food processor.
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Now, blitz until the result is a ground spice mixture.
Roast the chickpeas
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preheat the oven to 200C / 180C Fan / 400F.
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Place the cooked chickpeas in a bowl and tip in the ground spice mixture.
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Mix all of this together.
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Next, place this on a roasting tray.
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Roast the chickpeas for 30-45 minutes turning occasionally.
Prepare the salad
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Gather all of the ingredients together.
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Slice the radish and shave the pecorino cheese.
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Lay the baby spinach onto the salad dishes.
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Add the spiced chickpeas.
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Then the cranberries.
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The radish.
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And, finally, the pecorino cheese.
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Drizzle with extra virgin olive oil and season with salt and pepper if you like and enjoy this delicious and healthy Moroccan Chickpea Salad with Cranberries and Pecorino. Yum!
Recipe Notes
Note that this recipe includes the full time to prepare and cook raw chickpeas. To reduce the preparation time you can use tinned chickpeas and just roast them in the spices.
