Moroccan Chickpea Salad

Nutty chickpeas are coated in smoky paprika, cinnamon and cumin. To this preserved lemon is added along with red onion, garlic and lemon juice and dried cranberries and olive oil. After marinating for a couple of hours the chickpeas are added to a bowl lined with baby spinach and topped with Greek Yogurt, chopped pistachios and pomegranate molasses.

It’s delicious, substantial, and I love this chickpea salad so much I’ve had it for lunch most days this week! In fact, it’s even more delicious the next day when the spices have had even more time to intermingle. I hope you love it too!