The inspiration for this salad didn’t come directly from Jerusalem, but rather from Morito, a wonderful London tapas bar owned and run by Samantha and Samuel Clark, whose food is inspired by southern Spain,

North Africa, and the Middle East, very much echoing the same voices that can be heard in Jerusalem’s kitchens. The combination of the cold and fresh salad with the warm chickpeas is surprisingly enticing. You can serve this dish as it is, with just a thick, fresh pita. Still, a plate of Hummus alongside, or perhaps Fried cauliflower with tahini would complement it fantastically well. The salad also works on its own without the chickpeas (just omit the sugar).

Soak the dried chickpeas overnight in a large bowl with plenty of cold water and baking soda. The next day, drain, place in a large saucepan, and cover with water twice the volume of the chickpeas. Bring to a boil and simmer, skimming o􀊃 any foam, for about an hour, until completely tender, then drain.

Cut the cucumber, tomato, radish, and pepper into ⅔-inch / 1.5cm dice; cut the onion into ¼-inch / 0.5cm dice. Mix everything together in a bowl with the cilantro and parsley.

In a jar or sealable container, mix 5 tbsp / 75 ml of the olive oil, lemon juice and zest, vinegar, garlic, and sugar and mix well to form a dressing, then season to taste with salt and pepper. Pour the dressing over the salad and toss lightly.

Mix together the cardamom, allspice, cumin, and ¼ teaspoon salt and spread on a plate. Toss the cooked chickpeas in the spice mixture in a few batches to coat well. Heat the remaining olive oil in a frying pan over medium heat and lightly fry the chickpeas for 2 to 3 minutes, gently shaking the pan so they cook evenly and don’t stick. Keep warm.

Divide the salad among four plates, arrange it in a large circle, and spoon the warm spiced chickpeas on top, keeping the edge of the salad clear. You can drizzle some Greek yoghurt on top to make the salad creamy.