How to Make Warm Moroccan Chickpea Salad
Step #1: In the bottom of a large serving bowl, whisk together two tablespoons of olive oil along with the lemon juice and zest, red wine vinegar, pressed garlic, honey, Ras el Hanout, and salt. If you have leftovers, try serving them over a bed of couscous or stir in some arugula for a quick and easy salad. Step #2: Heat the remaining two tablespoons of olive oil in a large skillet set over medium-high heat. Once the oil is hot and shimmering, add half of the chickpeas and fry for 3 to 4 minutes, until lightly browned and crispy. Transfer the fried chickpeas to the serving bowl. Repeat with the remaining half of the chickpeas. Step #3: Add the sliced shallot to the hot pan and fry for 2 to 3 minutes, until softened and slightly translucent. Transfer to the serving bowl along with the pistachio, almonds, raisins, and dates. If you need to reheat it, gently warm it in a skillet over low heat, just enough to take the chill off, as overheating can make the vegetables mushy and the nuts soggy.
