Name: Moroccan chickpea and rice salad
Prep time: 15 min
Total time: 15 min
Yield: 1
Cuisine: moroccan
Ingredients: 600.00 gm rice, cooked, cold; 400g can chickpeas, drained and rinsed; 3 green onions, trimmed, finely sliced; 150 g fresh dates, pitted and torn into rough pieces; 82.50 ml shelled pistachios, roughly chopped; 82.50 ml toasted slivered almonds; 20.00 ml chopped preserved lemon, plus extra to serve * see note; Salt and pepper; 250.00 ml roughly torn mint leaves; 125.00 ml roughly torn coriander sprigs; 86.63 gm fresh orange juice; 65.63 gm fresh lemon juice; 36.40 gm olive oil; 1.25 gm ground cumin

Moroccan chickpea and rice salad

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Prep Time:
15 minutes

Cook Time:

Total Time:
15 minutes

Tangy preserved lemon elevates this zesty Moroccan rice salad.

Ingredients:

600.00 gm rice, cooked, cold
400g can chickpeas, drained and rinsed
3 green onions, trimmed, finely sliced
150 g fresh dates, pitted and torn into rough pieces
82.50 ml shelled pistachios, roughly chopped
82.50 ml toasted slivered almonds
20.00 ml chopped preserved lemon, plus extra to serve * see note
Salt and pepper
250.00 ml roughly torn mint leaves
125.00 ml roughly torn coriander sprigs
86.63 gm fresh orange juice
65.63 gm fresh lemon juice
36.40 gm olive oil
1.25 gm ground cumin

Instructions:

Combine the rice, chickpeas, green onions, dates, pistachios, almonds, and preserved lemon in a bowl. Season the salad with salt and pepper to taste.
Combine orange juice, lemon juice, olive oil, and ground cumin in a bowl. Season with salt and pepper. Mix the dressing with the rice salad and toss well. Before serving, sprinkle herbs over the salad and garnish with extra preserved lemon.

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