Moroccan Meatball Chickpea Salad | Melissa Hemsley
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Moroccan Meatball Chickpea Salad

Salads and Small Plates

Moroccan Meatball Chickpea Salad





This is a quick, herb-packed salad for when you’re craving a fresh but flavoursome lunch or light dinner. To make it into more of a main meal, add a second tin of chickpeas or other beans, some cooked lentils, quinoa or roasted vegetables. The meatballs are delicious served hot or cold.


  1. Split open the sausage skin and squeeze out all the minced meat and place in a bowl. Add cumin and a squeeze of lemon juice and stir to combine. Using your hands, form 18 equal-sized meatballs.
  2. Heat a frying pan over medium heat and melt the ghee or coconut oil. Fry the meatballs for 3 mins on each side or until lightly browned and cooked through.
  3. Meanwhile, combine all the dressing ingredients in a large serving platter or bowl. Then add the feta, drained chickpeas, olives, parsley, mint and chilli. Toss to combine.
  4. Just before serving, top the salad with meatballs.


  • 400g pork sausages or mince of your choice
  • 1 tsp ground cumin
  • Big squeeze of lemon juice
  • 1 tbsp ghee or coconut oil
  • Sea salt and freshly ground black pepper (if sausage meat not already seasoned)
Chickpea Salad
  • 100g feta, crumbled or goats cheese
  • 1 x 400g tin chickpeas, drained and rinsed, total weight 280g
  • 100g olives or sundried tomatoes, chopped
  • 1 large handful parsley, leaves roughly chopped, stems finely chopped
  • 1 large handful mint leaves / dill / coriander
  • Fresh red chilli, sliced, to taste or 1 tsp chilli flakes
  • 5 tbsp extra-virgin olive oil
  • 3 tbsp lemon juice, juice of 1 lemon
  • Sea salt and freshly ground black pepper

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