Using Alexandra’s Ras el Hanout Spice
2 cans of chickpeas, drained
1 small red onion, thinly sliced
2 garlic cloves, finely chopped
2 tsp Alexandra's Ras el Hanout
2 Tbsp olive oil
Juice of large 1 lemon
½ cup of flat leaf parsley, chopped
½ cup coriander, chopped
100g goats cheese or feta
Sea salt and freshly ground pepper
Drain the chickpeas and tip into a large salad bowl.
Add the onion, garlic, Ras el Hanout, olive oil and lemon juice, and toss to combine.
Season with salt and pepper and then stir through the herbs.
Optional: crumble over the cheese
Note: If you prefer a warm salad you can use 225g dried chickpeas, soaked overnight in cold water, and then cooked in boiling water for 45 minutes until tender. Remove loose skins by rubbing them between your fingers or a clean tea towel.