Moroccan beef salad

Annabel Langbein spices up chickpeas with Moroccan seasoning then serves them alongside barbecued beef and oodles of fresh veg
By Annabel Langbein
Moroccan beef salad
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 300 g can of chickpeas
  • 2 tbsp extra virgin olive oil
  • 2 tsp Moroccan seasoning
  • 2 cloves garlic, crushed
  • 3 tbsp lemon juice
  • 4 tbsp coriander, finely chopped
  • 4 beef steaks, barbecued to your liking
  • 4 tomatoes, cored and cut into 5-6 wedges
  • 2 roasted red or yellow peppers, thinly sliced
  • ½ red onions, very thinly sliced
  • 2 large handfuls (50-100g) rocket, watercress or spinach leaves, washed and dried

To serve

  • 4 tbsp plain yogurt


1. Place drained chickpeas in a pot with olive oil, Moroccan seasoning and garlic. Sizzle over low heat for 4-5 minutes, stirring occasionally until chickpeas are just starting to brown without crisping. Mix in lemon juice and season with ½ tsp salt and black pepper. Place in a large mixing bowl.

2. Angle slice steaks into 5-6 pieces and place in bowl with chickpeas and any cooking juices. Add tomatoes, capsicums, red onion and rocket, watercress or spinach and toss gently to combine. Divide between bowls and serve drizzled with yoghurt, if using.

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