Packed with Moroccan spices, crunchy pistachios, sweetened with dates, drizzled with olive oil, and nutty chickpeas, this Moroccan Chickpea Salad is a hearty salad and full of deliciousness. A simple yet amazing recipe that can be made ahead of time for meal prep and is perfect for a light lunch or dinner!
I love creating healthy recipes that can be made easily at home with simple ingredients. Trust me I also don't like boring salads and this Moroccan Chickpea Salad recipe is a vibrant-looking delicious salad made using fresh vegetables- red onion, carrots, and cucumber, naturally sweet with dates, spiced with fragrant spices like cinnamon, black pepper, ginger powder, turmeric powder, and cumin. A great way to make a quick lighter meal or to carry for a picnic!
This Moroccan Salad can be a great meal prep for busy weekdays. With simple pantry ingredients, this side dish gathers in no time. While I love cheese, this salad is my take on a healthy version of salads and I have not added cheese. My husband doesn't like mixing sweet and savory flavors and I am so much the opposite. The best thing about this salad is the flavors blend from sweet and savory.
Top this salad with olive oil and lemon juice for the best tangy and smooth flavors!
Find More Salad Recipes: Mango Avocado Cucumber Salad, Beet and Feta Cheese Salad, Tzatziki Cucumber Salad, Mashed Potato Salad, Keto Greek Salad.
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Why Would You Love This Recipe?
- Easy Salad
- Vegan, Gluten Free Salad.
- Made without Cheese
- Wholesome Ingredients
- Fresh flavor
- Scalable Recipe to make a big batch
- The Best Moroccan Chickpea Salad Recipe Ever!
Ingredients
See the recipe card for full information on ingredients and quantities.
- Dry chickpeas (boiled): Chickpeas or Garbanzo beans are the star ingredient. I have used dry chickpeas and boiled them the same day in the morning. Swap with canned chickpeas if you're short on time, just make sure to rinse them well.
- Onion: Red Onions add a mild sweet flavor and crunch to the salad. Feel free to use green onion or shallots.
- Cucumber: Cucumber adds freshness and I have used English cucumbers as they are seedless. Swap with red bell pepper or celery for a similar crunch.
- Carrot: Carrots add sweetness and color to the salad. You may use Zucchini or any other veggie.
- Olive oil: Olive oil serves as the base for the salad dressing, It helps in mixing the flavors of spices.
- Fresh garlic: Fresh garlic adds a pungent flavor and aroma to the salad. While you may use garlic powder, I loved the fresh garlic flavor.
- Spices:The spices used include cumin seeds, black pepper, ginger powder, turmeric powder, red chili powder, and cinnamon powder. You may use cumin powder, white pepper, cayenne pepper, or any other favorite spice of your choice.
- Dates: Dates add natural sweetness and a chewy texture to the salad. Swap with raisins or dried apricots.
- Pistachios: Pistachios add a savory flavor and crunchiness. Feel free to use any nuts of your choice.
- Lemon juice: Fresh Lemon juice adds brightness and acidity to the salad, enhancing its flavors and freshness. Swap with lime juice for a slightly different citrus flavor.
- Cilantro: Fresh Cilantro adds freshness and color to the salad. Feel free to use any fresh herbs: parsley or fresh mint.
How To Make Moroccan Chickpea Salad
Step 1. Prep Veggies
Wash the veggies and chop onion, cucumber, garlic, and carrots. You may grate the carrots too. Pit and finely chop a handful of dates. Sort and wash cilantro leaves.
Step 2 Assemble Salad
In a large bowl, combine the boiled chickpeas, diced onion, chopped cucumber, carrot, and chopped dates, and add spices. Drizzle with olive oil and lemon juice, then sprinkle the spices and a pinch of salt over the salad ingredients.
Step 3. Serve
Gently toss all the ingredients together until well combined and evenly coated with the dressing. Serve the Moroccan chickpea salad immediately or refrigerate if made ahead of time.
Variations
- Add fruit: Add diced mango or pineapple.
- Add another ingredient: You may add green bell peppers, cherry tomatoes, kalamata olives, or pumpkin seeds.
- Add Grain: Mix in cooked quinoa, couscous, or bulgur wheat to make the salad more filling and hearty.
- Creamy Element: Include chunks of creamy avocado or crumbled feta cheese.
Expert Tips
- If you're using dried chickpeas instead of canned ones, soak them overnight ( 2 hrs in hot water) and then pressure cook for 2 whistles on full flame and simmer for 20 min. This will ensure they have the perfect texture for your salad.
- For the best flavor, allow the salad to marinate for at least 30 minutes before serving.
Storage Suggestions
Store the leftovers in an airtight container in the refrigerator for up to 2-3 days. Avoid freezing as it may affect the texture of the vegetables.
Recipe FAQs
Yes, chickpeas are commonly consumed in Moroccan cuisine. They are a versatile ingredient used in various traditional dishes such as soups, stews, and salads.
Chickpea salad typically consists of boiled or canned chickpeas along with diced onions, cucumbers, tomatoes, bell peppers, and carrots for crunch.
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More Salad Recipes:
- Cucumber Radish Salad
- Vegan Mango Avocado Cucumber Salad
- Moroccan-Spiced Chickpea Salad Recipe
- Easy Indian Onion Chutney Recipe (No-Cook Dip For Poppadoms)
- Easy Beet Recipes- Vegetarian
- Beet Salad With Feta and Walnuts {Easy Recipe}
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Moroccan-Spiced Chickpea Salad Recipe
Equipment
- 1 large mixing bowl
- 1 Chopping board
- 1 Pressure Cooker if you are using dry chickpeas
Ingredients
- 6 cups boiled chickpeas (garbanzo beans) I have used dry chickpeas and boiled them ahead of time. You may use canned chickpeas.
- 1 large onion
- 1 large red carrot
- 1 medium English cucumber
- 1 clove garlic
- 10 piece dates
- 15 piece pistachios
- 1 teaspoon turmeric powder
- 1 teaspoon cumin
- 1 teaspoon ginger powder
- 1 teaspoon red chili powder
- 1 teaspoon cinnamon powder
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 3 teaspoon fresh lemon juice
- 2 tablespoon cilantro leaves sorted, washed and chopped
- salt as per taste
Instructions
- Wash the veggies and chop onion, cucumber, garlic, and carrots. You may grate the carrots too. Pit and finely chop a handful of dates. Sort and wash cilantro leaves.
- In a large bowl, combine the boiled chickpeas, diced onion, chopped cucumber, carrot, and chopped dates, and add spices. Drizzle with olive oil and lemon juice, then sprinkle the spices and a pinch of salt over the salad ingredients.
- Gently toss all the ingredients together until well combined and evenly coated with the dressing. Serve the Moroccan chickpea salad immediately or refrigerate if made ahead of time.
Notes
- If you're using dried chickpeas instead of canned ones, soak them overnight ( 2 hrs in hot water) and then pressure cook for 2 whistles on full flame and simmer for 20 min. This will ensure they have the perfect texture for your salad.
- For the best flavor, allow the salad to marinate for at least 30 minutes before serving.
- If you are using canned chickpeas, the recipe would need just 10 minutes!
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 381 |
| % Daily Value* | |
| Total Fat 6.4g | 8% |
| Saturated Fat 0.9g | 4% |
| Cholesterol 0mg | 0% |
| Sodium 732mg | 32% |
| Total Carbohydrate 71.2g | 26% |
| Dietary Fiber 12.8g | 46% |
| Total Sugars 13g | |
| Protein 12.9g | |
| Vitamin D 0mcg | 0% |
| Calcium 96mg | 7% |
| Iron 4mg | 23% |
| Potassium 607mg | 13% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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