Moroccan chickpea salad is packed with moroccan spices, crunchy veggies and a tangy lemon dressing. This delicious salad is loaded with plant-based protein and super easy to make. It is also both vegan and gluten-free.
This chickpea salad makes a great light lunch or dinner. Perfect all year round and keeps for a few days in the fridge, so it makes a great meal-prep.
Chickpeas are a cheap and healthy ingredient that works great in salads. They are low in calories and fat, a great source of plant-based protein, fiber and nutrients.
In this recipe I have opted to use canned chickpeas, it’s a great timesaver and that way, this easy salad comes together in about 15 min!
If you are looking for more protein packed salads, try this Red Lentil Salad.
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Ingredients
This easy chickpea salad just requires a few, simple ingredients. Take a look at the ingredient list below.
For the full recipe with the quantities, see the recipe card below.
- Chickpeas, I use canned chickpeas in this salad, it’s a real time saver. You can also boil your own chickpeas, just follow the packet instructions and let them cool down to room temperature before adding to this chickpea salad.
- Red onion, ads a nice crunch and bite to this salad. Spring onions or shallots are another great option.
- Tomato, deseeded and chopped. I like to deseed the tomato to remove some of the liquid. Use a ripe but firm tomato. Cherry tomatoes can also be used, no need to deseed these, just cut them in half.
- Seedless cucumber (also know as Persian or English cucumber). I don’t peel or deseed this kind of cucumber, everything can be eaten. Optional you can deseed it to reduce the amount of liquid released if you make this salad for a meal prep and plan to keep it in the fridge for a few days before eating.
- Green bell pepper, finely chopped. Any colour of pepper works here, I have make this salad with both red and yellow bell pepper.
- Parsley, herbs add a great fresh flavor to this salad.
- Pistachios, ads a great crunch and flavour to this chickpea salad.
- Golden raisins, the are such great combination with their chewy texture and sweet flavor to all the crunchy veggies and zesty dressing.
Dressing
- Sunflower oil, or other neutral flavoured oil like avocado or grape seed oil.
- Lemon, this adds a freshness to the dressing. Can also be replaced with lemon juice in a pinch.
- Garlic clove, fresh garlic adds so much flavor to this dressing and salad.
- Spices, smoked paprika, cumin, turmeric, cinnamon, ground ginger, red chilli flakes, sea salt and ground black pepper. A combination of all these spices makes for a great Moroccan inspired dressing packed with flavour!
See recipe card for quantities.
Instructions
Making this healthy Moroccan spiced chickpea salad is easy. Just follow the step-by-step photos below.
For the full instructions see the recipe card at the bottom.
In a large bowl, mix together the ingredients for the dressing.
Add all the chopped vegetables, parsley, pistachios and golden raisins to the bowl with the dressing.
Gently toss all the ingredients together and then let the salad sit to marinade.
Top with a little extra nuts, parsley and lemon slices.
Hint: To prepare this salad ahead of time, mix the dressing in a separate bowl and then toss with the salad 30 min before serving. This will ensure the veggies are super crunchy.
Substitutions and Variations
- Allergy friendly – instead of pistachios, use roasted sunflower seeds.
- Spicy – If you like spice, add a little extra chill flakes. If you like it mild, just omit the chilli flakes all together.
- Herbs – In this salad chopped parsley is used, but it can also be replaced with cilantro.
- Veggies – You can add some extra veggies to this chickpea salad. Some great options are chopped and boiled potatoes, chopped zucchini or some finely chopped carrot.
- Grains – Add some cooked quinoa, couscous, farro, or barley to this chickpea salad recipe.
For another fresh and protein packed salad, try this Fava bean chickpea salad.
Storage
This Moroccan spiced chickpea salad can be prepared ahead of time and stored in the fridge for meal prep. It keeps well for about 3-4 days in an airtight container in the fridge. Like with all salads, after being mixed with the dressing, the vegetables will become soft and release liquid to the salad.
A great option is to prepare the ingredients, but wait to mix them with the dressing until ready to serve.
Top tip
If there are leftovers, here’s a tip to serve them a different way. Fry it up quickly in a pan for a couple of minutes and serve it hot with some cooked couscous, warm pita bread and a drizzle of yoghurt.
FAQ
Yes, canned chickpeas are perfect to use in this salad. Canned chickpeas are a great timesaver, just drain and rinse and they are ready to add to the salad.
Yes, this salad is a great make-ahead dish for parties. Prepare it a few hours ahead, but wait to mix the dressing until 30 min before serving to keep the veggies crisp, vibrant and flavorful.
They are a great source of plant-based protein. High in fiber, low in fat and packed with vitamins and minerals.
Typical Moroccan spices include cumin, cinnamon, paprika, ginger, turmeric, saffron, and cayenne pepper. These spices are often used to create the rich and flavorful dishes that Moroccan cuisine is known for.
More salads to try:
Make it a soup and salad combo:
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Moroccan chickpea salad is packed with moroccan spices, crunchy veggies and a tangy lemon dressing. This delicious salad is loaded with plant-based protein and super easy to make. It is also both vegan and gluten-free.
- 2 cans (400 g, 14 oz each) chickpeas, drained and rinsed
- ½ red onion, finely chopped
- 1 large tomato, deseeded and chopped
- ½ seedless cucumber, chopped
- 1 green pepper, finely chopped
- ¼ cup parsley, chopped
- ¼ cup roasted pistachios, roughly chopped
- ½ cup golden raisins
- ¼ cup sunflower oil
- 1 lemon, juiced
- 1-2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 1 teaspoon turmeric
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon red chilli flakes (optional)
- 1 ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
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In a large bowl, mix together the ingredients for the dressing.
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Add all the chopped vegetables, parsley, pistachios and golden raisins to the bowl with the dressing and gently toss.
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Top with some extra pistachios, chopped parsley and a squeeze if lemon.
Reagan Brown
I doubled and took this to a lunch for a big crowd. It was a hit! Saving to use again
Helena
Happy to hear everyone enjoyed the salad!
Jen Litowski
Wow! So delicious! I didn’t have a cucumber so I shredded a carrot into it instead. Ate it on top of some fresh spinach and it’s a keeper. I’ll be making it again soon!
Helena
Shredded carrot is a great substitute, so glad you enjoyed the salad!
Patricia
Love,love it!! But I didn’t use 2 can I only use 1. It was perfect, but next time I will put the 800 grams of chickpeas & doubles the amounts of vegetables, nuts & dressing so it last for a few lunches & enough for the family! Thank you SO so much. I love your recipe!
Helena
Happy to hear Patricia, doubleing the veggies is a great idea!