Let’s win friends with salad. Yotam Ottolenghi and Sami Tamimi’s newest cookbook Jerusalem is one of the most recent additions to our bookshelf, but it has quickly become a regular sight on the kitchen counter. The book is beautiful and bright, with recipes that are accessible and intriguing. The recipes we’ve tried so far have almost all become family favourites and this chickpea salad is one we will definitely be making again. We quadrupled the recipe right off the bat, which was totally the right call as it turned out – there were no leftovers after dinner.
Spiced chickpeas & fresh vegetable salad (from Jerusalem)
½ cup/100g dried chickpeas
2 small cucumbers
2 large tomatoes
8 ½ oz radishes
1 red pepper, seeded and ribs removed
1 small red onion, peeled
2/3 oz/20g cilantro leaves and stems, coarsely chopped
½ oz/15g flat leaf parsley, coarsely chopped
6 tbsp/90mL olive oil
grated zest of one lemon, plus 2 tbsp juice
1 ½ tbsp sherry vinegar
1 clove garlic, crushed
1tsp superfine sugar
1 tsp ground cardamom
1 ½ tsp ground allspice
1 tsp ground cumin
Greek yogurt (optional)
salt and freshly ground black pepper
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, then drain.
Cut the cucumber, tomato, radish, and pepper into 2/3-inch/1.5cm dice; cut the onion into ¼ inch/0.5cm dice. Mix everything together in a bowl with the cilantro and parsley.
In a jar or sealable container, mix 5tbsp/75mL of the olive oil, the lemon juice and zest, vinegar, garlic, and sugar and mix well to form a dressing, then season to taste with salt and pepper. Pour the dressing over the salad and toss lightly.
Mix together the cardamom, allspice, cumin, and ¼ teaspoon salt and spread on a plate. Toss the cooked chickpeas in the spice mixture in a few batches to coat well. Heat the remaining olive oil in a frying pan over medium heat and lightly fry the chickpeas in the spice mixture in a few batches to coat well. Heat the remaining olive oil in a frying pan over medium heat and lightly fry the chickpeas for 2 to 3 minutes, gently shaking the pan so they cook evenly and don’t stick. Keep warm.
Divide veggies among the plates and spoon the warm spiced chickpeas on top. You can add a dollop of Greek yogurt on top to make the salad creamy. You can make friends with salad!