Recipe by: Veena Poojari

Serves: 4

Source: Family Recipe



  • 1 cup fresh chickpeas
  • 1 purple onion, chopped
  • 1 tomato, chopped
  • 1 Tbsp parsley, chopped
  • ½ lemon, juiced
  • Salt, to taste
  • 1 tsp fresh roasted ground cumin (optional)
  • Red chilli powder, to taste
  • Pickles – lemon/green chilli pickle (optional)


  • Soak the chickpeas for at least 2 hours or overnight
  • Boil chickpeas with salt under tender
  • While the chickpeas are still warm, mix with the other ingredients. Toss and serve warm.
  • Any optional salad vegetables like cucumber, radish or pickles can be added as per choice.

Download PDF version here: moroccan-chickpea-salad-veena-poojari