Name: Salade de Pois Chiches à la Chermoula
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 10 h 5 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 250g dried chickpeas, soaked overnight; 1/2 tsp baking soda, optional, for soaking older chickpeas; 1 tsp fine sea salt, plus more to taste; 2 medium ripe tomatoes, seeded and finely diced, or 1 tbsp tomato paste in winter; 1 small red or white onion, finely diced, rinsed, and drained if sharp; 2 garlic cloves, pounded or finely grated; 1/2 preserved lemon, pulp discarded, peel finely chopped, a few slivers reserved for serving; 1 small bunch fresh coriander, finely chopped; 1 small bunch flat-leaf parsley, finely chopped; 2 tsp cumin seeds, toasted and ground, or 1 1/2 tsp good ground cumin; 1 tsp sweet paprika; 1/4 tsp hot paprika or cayenne, optional; 5 tbsp extra virgin olive oil; 2 tbsp preserved lemon brine or mild vinegar; 2 to 4 tbsp chickpea cooking liquid, as needed; Freshly ground black pepper, to taste

Question 1

How long do I cook soaked chickpeas for Moroccan chickpea salad?

Accepted Answer

Cook soaked dried chickpeas for 60 to 75 minutes at a steady simmer. Add fine sea salt once the chickpeas begin to soften. The chickpeas are ready when one crushes easily between finger and thumb but still holds its shape for the chermoula salad.

Question 2

Why should I dress chickpeas while they are warm?

Accepted Answer

Dress the chickpeas while warm because warm chickpeas absorb the olive oil, preserved lemon brine, garlic, cumin, and paprika in the chermoula. Cold chickpeas mostly hold the sauce on the surface, which makes the Moroccan chickpea salad taste flatter and less seasoned inside.

Question 3

What can I use instead of preserved lemon in chermoula chickpea salad?

Accepted Answer

Use mild vinegar for the preserved lemon brine, and add a little finely grated fresh lemon zest to replace the preserved lemon peel. Preserved lemon gives salt, perfume, and acidity at once, so season the Moroccan chickpea salad carefully with fine sea salt after substituting.

Question 4

Can I make Moroccan chickpea salad ahead of time?

Accepted Answer

Yes. The finished Moroccan chickpea salad keeps for 3 days, covered and chilled. Bring it back to room temperature before serving, then refresh it with extra virgin olive oil, fresh coriander, flat-leaf parsley, and a small splash of preserved lemon brine.

Question 5

How do I keep chermoula chickpea salad from tasting bland?

Accepted Answer

Use toasted and ground cumin seeds, dress the chickpeas while warm, and taste the salad with bread instead of a bare spoon. Adjust with fine sea salt, cumin, olive oil, or preserved lemon brine until the chickpeas taste bright, savory, and rounded rather than sour.

Question 6

Should I use fresh tomatoes or tomato paste in Moroccan chickpea salad?

Accepted Answer

Use fresh ripe tomatoes when they are red, heavy, and in season. In winter, use 1 tablespoon tomato paste loosened with a little warm chickpea cooking liquid. Tomato paste gives the Moroccan chickpea salad body and sweetness when fresh tomatoes taste watery.

Culinary Explorer

Salade de Pois Chiches à la Chermoula

Ingredients

dried chickpeas

baking soda (optional)

fine sea salt

Where cooking meets culture.

Ingredient	Quantity
dried chickpeassoaked overnight	250g
baking soda (optional)for soaking older chickpeas	1/2 tsp
fine sea salt	1 tsp, plus more to taste