Falafel Spiced, Warm Chickpea Salad





Here’s a beautiful recipe from our good friend Christie Connelly at Fig and Cherry. We love Christie’s de-constructed and super-healthy take on this simple yet delicious recipe, which everyone can make at home in absolutely no time.

Serve as a side or part of a mezze selection.


400g can chickpeas, drained and rinsed
1 spring onion (scallion), finely sliced
1 fat garlic clove, sliced
2 tablespoons olive oil
1 teaspoon Samis Kitchen falafel spice blend
4 sprigs flat leaf parsley, leaves picked and roughly chopped
pinch of salt
2 tablespoons tahini
2 tablespoons olive oil
2 tablespoons labne (or thick greek-style yoghurt)
1 teaspoon Samis Kitchen falafel spice blend
1/2 small lemon, juiced
* Click to ingredient to choose one


Saute the spring onion and garlic in the olive oil in a frying pan over medium heat for 1-2 minutes, or until fragrant and slightly softened.
Add the spice mix and chickpeas, stir to coat well and cook for 2 minutes until warmed through. Add the parsley and a pinch of salt. Cook for 1 minute more and then set aside and keep warm.
To make the dressing, whisk all the ingredients together in a small bowl and season with salt and pepper.
Serve the salad with a dollop of dressing and some warm pita bread or as part of a mezze selection. It is also lovely served with grilled chicken that has been marinated in Samis Kitchen shish tawook spice mix.