Chickpea salad from Moro: The Cookbook (page 246) by Samantha Clark and Samuel Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • louise_vyvmjo on April 28, 2026

    This is a great base recipe, and really doesn’t take that long to pull together. It also works well with a can of green lentils added, plus capers, whole cherry peppers which are sweet and spicy, and feta cheese. Sometimes I also add pumpkin seeds or pomegranate. It all works, and could be a great stand alone meal or a side for tuna, salmon or chicken.

  • TrishaCP on August 04, 2018

    This was a great salad. I prepared this on a weeknight, and I didn't think the prep was too excessive given this can be a complete meal. I really love the mint and the chile here.

  • lils74 on July 28, 2018

    I've made this several times - in fact, I think it's the only recipe I've made to date from this book - and loved it each time. Generally I make a big batch and eat it for several days as a lunch, sometimes omitting the tomatoes if I'm making it for a few days as they don't tend to keep as well (for me at least). Have used mostly mint, not coriander, as it's what I have a pot of outside my door, and the flavor is fabulous.

  • westminstr on October 16, 2014

    I made this chickpea salad last night using canned chickpeas. I liked the salad but there was way too much chopping involved for me, prep took too long and not enough bang for the buck.

  • Breadcrumbs on May 09, 2012

    p. 246 Yum! Don’t let the long list of ingredients deter you; this dish comes together in no time to produce a flavour-packed salad that’s hearty and fresh tasting. Dressing ingredients of garlic, a chopped fresh chili, onion, lemon juice, vinegar, evoo, S&P are to be whisked together. Since the recipe calls for a large chili and 1/2 an onion I felt it would be easier to whisk the dressing without the veggies so I added them directly to the bowl along w the remaining ingredients then poured the dressing atop the lot before tossing to coat. We served this as a side dish this evening however tomorrow it will be re-purposed as lunches and undoubtedly it will make for a delicious, satisfying meal. I’m happy to recommend this one. FYI, I used a hot Hungarian pepper and approx 1/2c. of chopped red onion. The authors simply suggest 1/2 a red onion and since onion sizes vary and the flavours in my dish seemed quite balanced I thought the quantity I used was worth mentioning.

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