Moroccan Chickpea & Zucchini Salad (Africa)

• 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
• 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

1. Blanch and refresh zucchini. Combine all ingredients and toss together.
2. Spice paste: Combine all the spice paste ingredients and fry to develop flavours. Refrigerate.

chickpeas, zucchini, garlic, lemon juice, vinegar, olive oil, honey, salt, mixed spice, cayenne pepper, paprika, garlic, peppercorn, cinnamon, ground cumin, lemon juice, olive oil

Taken from www.food.com/recipe/moroccan-chickpea-zucchini-salad-africa-310837 (may not work)