Moroccan Chickpea & Zucchini Salad
From:Pneuma

from Garth Shnier, Executive Chef of The Western Cape Hotel & Altiraspa for showcook.com

SERVES 4 -6 , 4 -6 servings

• 240 g chickpeas (canned. if uncooked, soak overnight then boil until soft)
• 240 g zucchini (courgettes)
• 1 teaspoon garlic, minced
• 10 ml lemon juice
• 1 teaspoon vinegar, white wine
• 2 teaspoons olive oil
• 2 teaspoons honey-style sweetener
• salt and pepper, to taste
• 1 teaspoon mixed spice, paste (actually calls for spice paste take note of recipe below)

Spice paste

• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon peppercorn, ground
• 1 teaspoon cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon fresh lemon juice
• 5 teaspoons olive oil

Blanch and refresh zucchini. Combine all ingredients and toss together.

Spice paste: Combine all the spice paste ingredients and fry to develop flavours.

Refrigerate.