Moroccan Chickpea Salad

Instructions

1. 1

   Rinse the chickpeas and drain them well. In a large mixing bowl, combine the chickpeas, canned tomatoes, red onion, bell pepper, cumin, coriander, and salt. Mix well.

2. 2

   Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook until it's translucent, about 5 minutes. Add the harissa and cook for another minute.

3. 3

   Add the cooked onion mixture to the bowl with the chickpea mixture. Stir well to combine.

4. 4

   Squeeze the lemon juice over the salad and mix again. Taste and adjust the seasoning as needed.

5. 5

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

6. 6

   Just before serving, sprinkle the parsley and feta cheese (if using) over the salad. Garnish with pomegranate seeds (if using) for a pop of color.

7. 7

   Serve the salad chilled, with crusty bread or pita on the side for dipping.

8. 8

   Optional: serve the salad at room temperature or at a slightly warmer temperature for a different flavor profile.