https://community.qvc.com/t5/Recipes/Moroccan-Chickpea-Salad/m-p/359328#M13820 <P> </P> <P> </P> <P> </P> <P> </P> <P><IMG src="http://www.ledelicieux.com/wp-content/uploads/2013/09/Moroccan-Chickpea-Salad-recipe.jpg" alt="/&gt;&lt;/p&gt; &lt;p&gt;&lt;span style=" /><STRONG>Moroccan Chickpea Salad</STRONG><BR /> <EM>(recipe source: Jennifer Schmidt - Lambs' Ears and honey)</EM><BR /></P> <P><EM>This salad is such a great combination of flavors. It's light and refreshing.</EM><BR /></P> <P>2 (14 oz) cans of chickpeas (garbanzos) drained, rinsed &amp; strained<BR /> 1 red onion, diced<BR /> 2 cloves garlic, minced<BR /> 1/2 cup dried cranberries<BR /> 2 teaspoons of freshly grated lemon zest<BR /> Juice of 1 fresh lemon<BR /> 1/2 cup olive oil<BR /> 2 tbs soy sauce<BR /> 1 tbs ground cumin<BR /> 1 tbs paprika<BR /> 1 tbs ground cinnamon<BR /> 2 cups baby spinach leaves<BR /> 1/4 cup finely chopped parsley<BR /> 1/2 cup Greek Yogurt<BR /> 1/3 cup pistachios, roughly chopped<BR /> Pomegranate molasses (optional, but really good)<BR /> <BR /> Place the chickpeas in a bowl add the onions, garlic, cranberries, lemon zest, spices, olive oil, lemon juice and soy sauce in a large bowl. Toss to combine and leave to marinate for at least an hour.<BR /> <BR /> Line a serving bowl with the baby spinach leaves and top with the chickpeas and parsley. ** Note: I actually tear the spinach leaves and mix them with the entire salad. Top with the yogurt, pistachios and drizzle with the pomegranate molasses.</P> Sat, 21 Sep 2013 16:32:17 GMT LoLa 2013-09-21T16:32:17Z https://community.qvc.com/t5/Recipes/Moroccan-Chickpea-Salad/m-p/359328#M13820 <P> </P> <P> </P> <P> </P> <P> </P> <P><IMG src="http://www.ledelicieux.com/wp-content/uploads/2013/09/Moroccan-Chickpea-Salad-recipe.jpg" alt="/&gt;&lt;/p&gt; &lt;p&gt;&lt;span style=" /><STRONG>Moroccan Chickpea Salad</STRONG><BR /> <EM>(recipe source: Jennifer Schmidt - Lambs' Ears and honey)</EM><BR /></P> <P><EM>This salad is such a great combination of flavors. It's light and refreshing.</EM><BR /></P> <P>2 (14 oz) cans of chickpeas (garbanzos) drained, rinsed &amp; strained<BR /> 1 red onion, diced<BR /> 2 cloves garlic, minced<BR /> 1/2 cup dried cranberries<BR /> 2 teaspoons of freshly grated lemon zest<BR /> Juice of 1 fresh lemon<BR /> 1/2 cup olive oil<BR /> 2 tbs soy sauce<BR /> 1 tbs ground cumin<BR /> 1 tbs paprika<BR /> 1 tbs ground cinnamon<BR /> 2 cups baby spinach leaves<BR /> 1/4 cup finely chopped parsley<BR /> 1/2 cup Greek Yogurt<BR /> 1/3 cup pistachios, roughly chopped<BR /> Pomegranate molasses (optional, but really good)<BR /> <BR /> Place the chickpeas in a bowl add the onions, garlic, cranberries, lemon zest, spices, olive oil, lemon juice and soy sauce in a large bowl. Toss to combine and leave to marinate for at least an hour.<BR /> <BR /> Line a serving bowl with the baby spinach leaves and top with the chickpeas and parsley. ** Note: I actually tear the spinach leaves and mix them with the entire salad. Top with the yogurt, pistachios and drizzle with the pomegranate molasses.</P> Sat, 21 Sep 2013 16:32:17 GMT https://community.qvc.com/t5/Recipes/Moroccan-Chickpea-Salad/m-p/359328#M13820 LoLa 2013-09-21T16:32:17Z