Chickpeas salad


  • 400g chickpeas
  • 2 liters of water
  • 200g chickenfillet in cubes
  • 100g raisins
  • 1 bunch of Roma tomato’s
  • 1 red union
  • 2 tablespoons coriander
  • 5 tablespoons of olive oil
  • 2 teaspoons ras el hanout
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon zest
  • a little salt to taste
  • 1 bag of Romaone lettuce


  • Soak the chickpeas in water for 8-12 hours.
  • Boil the chickpeas in plenty of fresh water with some salt (60-90min.). Drain and let it cool down.
  • Fry the chicken fillet cubes in olive oil. Add: ras el hanout, salt, sliced onion, cinnamon, raisins, lemon zest and coriander. And let it cool down.
  • Wash the romaine lettuce well and pluck it into small pieces. Sprinkle the chickpeas with a little cumin and salt and then mix this with the chicken fillet. Then add the halved Roma tomatoes.
  • Make a bed of Roman lettuce and put the mixture on it.