Moroccan Chick Pea Salad
Ingredients
| 800 g chickpeas (drained; rinsed & strained) |
| 6 whole spring onions |
| 2 cloves garlic |
| ½ cup currants |
| 1 whole preserved lemon (rind only, finely chopped) |
| 1 whole lemon (fresh; juiced; ) |
| 200 ml olive oil |
| 2 tbsp soy sauce (or tamari) |
| 1 tbsp cumin |
| 1 tbsp paprika |
| 1 tbsp cinnamon |
| 1 whole baby spinach leaf |
| ¼ cup parsley |
| 200 g greek yoghurt |
| 1 whole pomegranate molasses |
Preparation
Read full directions on Lambs' Ears & Honey at http://www.lambsearsandhoney.com/2013/01/moroccan-chick-pea-salad-for-our-steamy-summer-days/
