Morrocan Salad

Morrocan Salad


2 x 400g cans chickpeas, drained, rinsed

2 ½ tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon caster sugar

3 large tomatoes, diced

½ small red onion, thinly sliced

50g baby rocket



  1. Preheat oven to 200°C. combine chickpeas and 2 teaspoons oil in a shallow baking tray. Season with salt and pepper. Bake for 15 to 20 minutes. Set aside to cool.
  2. Place lemon juice, seasoning, sugar and remaining oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  3. Place chickpeas in a large bowl. add tomatoes, onion and rocket. Drizzle with dressing just before serving. Toss to combine. Serve.


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Midwest Foods Dubbo