Moroccan Ras El Hanout Chorizo and Chickpea Salad

I had some ras el hanout in the back of the cupboard and thought I better use it for something. As it’s Middle Eastern chickpeas came to mind and I thought I’d do a tasty salad. This salad was amazing! The spicy chorizo, warming spices and zingy preserved lemon. I am also addicted to semi dried tomatoes at the moment as they are so sweet. I could eat a pot on my own.

Ingredients (serves 2)

For the Dressing
  • 1 tbsp ras el hanout
  • 1/4 tsp turmeric
  • 1/4 tsp sweet smoked paprika
  • Pinch red pepper flakes
  • Pinch of sea salt
  • Juice 1/2 lemon
  • 1 tbsp olive or rapeseed oil
  • 1 tbsp tahini and a splash of water, optional
For the Salad
  • 1 tin chickpeas, drained and rinsed
  • 6 cooking chorizo, skin removed and sliced
  • Small bag rocket leaves
  • 16 semi dried tomatoes, can use fresh or sun dried
  • 1/2 preserved lemon, chopped


  1. Make the dressing by adding all of the ingredients into a jar or bowl. Shake or whisk to combine.
  2. Heat a dry frying pan over a high heat. Add the chorizo slices and fry for a minute once they start to release their oils flip and cook for another 1-2 minutes. Drain on kitchen paper.
  3. Put the chickpeas in a bowl, pour over the dressing and give it a toss so all of the chickpeas are coated.
  4. Add the rest of the salad to the chickpeas and fold through. Serve and enjoy 😊

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s