Moroccan Chickpea & Zucchini Salad (Africa)

From: Nasseh

On Sep 2, 2008

DH enjoyed this for the start of Ramadan. I used only about half of the oil in the spice mix. Thanks Pneuma for another great recipe.

From: Annacia

On Aug 23, 2008

Excellent. I used just the dry spices to save the oil and used a tsp of Splenda for the honey. These changes worked very well for me but I went a step farther and added some veggie "Ground Round" . I left it in the fridge overnight and warmed some a bit in the micro today. It make a really great lunch wrapped in a whole wheat tortilla. :D

From: mersaydees

On Aug 15, 2008

Wonderful salad. I added some sliced avocado since I had some and served it all over a bed of iceberg lettuce — my DH's favorite. I also add the minced garlic to the zucchini when blanching since I prefer a more cooked garlic flavor (more mellow) in my salads. Thanks, Pneuma! Made for Aussie/New Zealand Recipe Swap #19.

From: Mischka

On Aug 5, 2008

The spice paste blend is what attracted me to this recipe and it didn't disappoint. (I'm using the left over paste to marinate a lamb fillet.) Chickpeas are also a favourite so this salad was always going to appeal. It was so quick to make and I loved it. The recipe didn't specify how to prepare the zucchinis so I made long ribbons. I too served it warmish (I was impatient) as a side to some grilled lamb loin chops. I've got left overs today for lunch. My only thing is that I would say that it serves 2 as a main or 4 as a side. Made for Aussie: Make My Recipe, Ed #5.