Recipes

[LoLa]

Moroccan Chickpea Salad
(recipe source: Jennifer Schmidt - Lambs' Ears and honey)

This salad is such a great combination of flavors. It's light and refreshing.

2 (14 oz) cans of chickpeas (garbanzos) drained, rinsed & strained
1 red onion, diced
2 cloves garlic, minced
1/2 cup dried cranberries
2 teaspoons of freshly grated lemon zest
Juice of 1 fresh lemon
1/2 cup olive oil
2 tbs soy sauce
1 tbs ground cumin
1 tbs paprika
1 tbs ground cinnamon
2 cups baby spinach leaves
1/4 cup finely chopped parsley
1/2 cup Greek Yogurt
1/3 cup pistachios, roughly chopped
Pomegranate molasses (optional, but really good)

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.

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.