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Moroccan Chickpea Salad

Serves 4 people



450g Pangkarra Australian Chickpeas

1 medium shallot, finely diced

10 cherry tomatoes, in halves

Bunch parsley, leaves only

100mls pomegranate molasses*

100 mls olive oil

3 tsp salt

1/2 cup dukkah

1/2 cup natural yogurt

Salt and pepper to serve.



1. In a bowl, whisk together the oil, pomegranate molasses and salt, until combined.
2. Add the chopped shallots and rest aside
3. Drain your chickpeas and discard the liquid.
4. Add your parsley, tomato and chickpeas to the dressing and shallots mixture and toss
5. Finally serve in a bowl and top with natural yogurt and dukkah.


This versatile salad can be served as a side or on its own. Here are some ways to change
it up!


Sear a rosemary and garlic infused lamb back
Char grill chicken tenderloins and add some preserved lemon and mint
Grill a piece of swordfish and serve with half a grilled lemon
Add some chickpea patties and oven roasted pumpkin
Serve with pulled pork and home-made chilli relish

*If you cannot find pomegranate molasses, substitute with balsamic vinegar and whisk in a tbs sugar with dressing.


“Pangkarra chickpeas provide the perfect crunch, texture and taste for this simple, yet tasty salad”.


Recipe by: Chef By Trade.