South African Chickpea, Peppadew & Parsley Salad

July 20, 2014

I love to research global cuisine, especially the unique spices and seasonings. Their histories are fascinating! In particular, I’ve been spending a lot of time reading up on South African cuisines because my husband and I are going there on vacation in a few months. Some of the early immigrants to South Africa were Dutch, Indonesian, French, British, and even German. Because of this, South African cuisines have many influences and vary by region, where each region has its own spices and spice blends. With such cultural and gastronomical diversity, it’s no wonder that South Africa is sometimes referred to as “Rainbow” cuisine. In the mid 1990’s, a bush of peppers previously unknown in South Africa was discovered on the Eastern Cape. The plant was named piquante for its heat. Come to find out, this plant was a hybrid of the plants already growing in the region. Peppadew refers to how the peppers are processed: The seeds and veins are removed and the pepper then pickled, rendering it mild and sweet with a slight tang and a distinctive, but pleasing bite. I love these piquante peppers, and they’re a great way to liven up a side dish or salad. The warmth of this salad comes from the spice blend, so play with the spices to get the blend you like! In addition to the cinnamon and allspice, clove and cardamom, you might even consider adding cumin or curry. Have leftovers? I tossed this chickpea salad with lettuce greens two nights later, freshening it up with a little more ginger, salt, crushed green peppercorns, fresh lime juice, and a drizzle of grapeseed oil.

Category Salad
Prep 0 mins
Cook 0 mins
Ready-in 0 mins


2 cans Chickpeas, rinsed and drained (I use Progresso, but you can make them from dried beans)
1 Cucumber, seeded and cubed
6 Peppadews (or more if you like), quartered
1 large bunch Parsley, stemmed, washed, and patted dry, then chopped
8 Chives, cut into small pieces
2 to 3 Limes, juiced
2 tsp Freshly grated ginger
1 to 2 tsp Brown sugar
Grapeseed oil for drizzling
1 to 1 1/2 tsp Ground allspice
1/4 tsp Ground cinnamon
2 tsp Salt
4 to 6 Grape or cherry tomatoes, optional
Pinch of clove, optional
Pinch of cardamom, optional


  1. Combine first five salad ingredients in a large bowl then set aside.
  2. In a small bowl, stir together the lime juice, ginger, and brown sugar. Whisk in a small amount of grapeseed oil to combine then set aside.
  3. In a small plate, stir together the spices and salt and any additional spices you choose to use, blending well.
  4. Toss all mixtures with salad ingredients to combine. Chill for a few hours then toss again prior to serving.

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