What a great way to kick off Tasty Tuesday and be featured on Foodgawker last week! This weeks dish can either be a main dish served warm or have it as a side salad served room temperature. How ever you choose to eat it, you won’t be disappointed with this richly flavored dish.

Naturally Vegan and gluten free.

Moroccan Chickpea Salad

Serves- 2 Main Dish or 4 Side Dish

Prep time- 5 minutes     Cook time- 10-15 minutes

2    Tablespoons Olive Oil

1     Medium Onion Chopped

4    Garlic Cloves Minced

1    Teaspoon Cumin Seeds

1/2    Teaspoon Turmeric

1/2    Teaspoon Cayenne or Paprika Powder

3 1/2     Cups Cooked or Canned Chickpeas drained

1    Cup Water

Salt and Pepper to Taste

Juice of 1 lemon

2    Tablespoons Chopped Cilantro

2    Tablespoons Chopped Parsley

1.    Heat olive oil in a large frying pan and saute onions until soft over medium heat, about 5 minutes

2.    Add garlic and cumin seeds and saute, stirring constantly for 2 minutes

3.     Stir in the turmeric and cayenne or paprika, then add in the chickpeas and reduce heat to low

4.     Add water and simmer until reduced to a thick sauce

5.    Add lemon juice and cook for one more minute

6.    Remove from heat and fold in cilantro and parsley

Serve immediately or at room temperature

Enjoy with a German Riesling Kabinett.

The acidity in the wine will marry nicely with citrus notes while the gentle sweetness helps carry the spices.

Have a wonderfully yummy week,

Olivia