Luckily I had just a few more slices of those brilliant lemons left at the bottom of the jar to concoct this delicious chickpea salad.
To me the essence of summer is found in a salad that is so simple, yet so tasty due to the freshness of the ingredients. In this case, the herbs sing of summer.
If you haven't made the preserved lemons yet, get on it! The five minutes it takes to make them will enrich your life and your palate for at least a few weeks. They really tickle your tastebuds like nothing else out there!
The spices in this salad are mild and are suited to my kids. If you like spice, you may want to double up on them! If you don't have the patience to wait the three weeks for your preserved lemons, you can always substitute the zest and juice of 1 lemon and a good touch of salt thrown in with the chickpeas.
3 cups cooked or canned chickpeas
1/4 cup diced preserved lemon, approximately 3 sections
1/4 cup chopped parsley
1 tbsp olive oil, or to taste
1 garlic clove, minced
1/2 tsp ground cumin
1/4 tsp ground coriander
pinch of ground cayenne pepper
1. Toss all ingredients together and serve at room temperature.
