Moroccan Chickpea Salad

A simple and delicious vegetarian Moroccan Chickpea Salad recipe with an exotic blend of spices, topped with yoghurt, pistachios & pomegranate molasses.

Moroccan Chickpea Salad recipe (vegetarian) | Get the recipe at deliciouseveryday.com

Despite the fact that it’s spring, you could easily be fooled into thinking it’s summer. In our house warm days mean salads. Lots of salads, because I don’t like to just serve one salad with dinner. I like variety when it comes to salads, but there is one salad I could eat bowls and bowls of, and that is this Moroccan Chickpea Salad.

This gorgeous colourful Moroccan Chickpea Salad is a definite favourite of mine. I first had it at my friend Amanda’s, of Lambs’ Ears and Honey, when my husband and I were in Adelaide over Christmas.

Amanda received the recipe from a friend, and tweaked it before serving it to me at a delicious summer barbecue. And I did the same thing before serving it to my brother and his family when they were visiting from Tasmania recently.

Nutty chickpeas are coated in smoky paprika, cinnamon and cumin. To this preserved lemon is added along with red onion, garlic and lemon juice and dried cranberries and olive oil. After marinating for a couple of hours the chickpeas are added to a bowl lined with baby spinach and topped with Greek yoghurt, chopped pistachios and pomegranate molasses.

It’s delicious, substantial, and I love this chickpea salad so much I’ve had it for lunch most days this week! In fact, it’s even more delicious the next day when the spices have had even more time to intermingle. I hope you love it too!

Moroccan Chickpea Salad recipe (vegetarian) | Get the recipe at deliciouseveryday.com


5.0 from 4 reviews
Moroccan Chickpea Salad recipe
 
Prep time
Total time
 
Adapted from Lambs' Ears & Honey
Author:
Ingredients
  • 2 x 400g (14 oz) cans of chickpeas (garbanzo beans) drained, rinsed & strained
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • ½ cup dried cranberries (chopped Turkish apricots would work beautifully here too)
  • 1 preserved lemon, rind only, finely chopped
  • Juice of 1 fresh lemon
  • ½ cup olive oil
  • 2 tbs soy sauce
  • 1 tbs ground cumin
  • 1 tbs sweet smoked paprika
  • 1 tbs ground cinnamon
  • 2 cups baby spinach leaves
  • ¼ cup finely chopped parsley
  • ½ cup Greek yoghurt
  • ⅓ cup pistachios, roughly chopped
  • Pomegranate Molasses
Instructions
  1. Place the chickpeas in a bowl add the onions, garlic, cranberries, preserved lemon, spices, olive oil, lemon juice and soy sauce in a large bowl. Toss to combine and leave to marinate for at least an hour.
  2. Line a serving bowl with the baby spinach leaves and top with the chickpeas and parsley. Top with the yoghurt, pistachios and drizzle with the pomegranate molasses.
Notes
I used La Dalia Sweet Smoked Paprika from Spain (1.75 lbs/800 g) which provides a beautiful smokey sweet flavour.

 

 

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Leave a Reply

27 Comments on "Moroccan Chickpea Salad"


Natalie
February 11, 2015

I made this to take to school for lunch and it was amazing! My mom scorns all of the Moroccan food I make, but even she loved this. I didn’t have any pomegranate molasses, so I sprinkled some fresh pomegranate seeds on top. The different textures and everything make this stand out. Will make again :)

December 8, 2014

This is so my kind of salad ! Chickpeas, spices, died cranberries, pomegranate molasses and soy sauce. What a combo! Thank you for sharing!

Katerina
May 17, 2014

Ha, the PRINT button smiled at me as soon as I complained about not seeing it., LOL! So, my question is now answered. Keep adding great recipes!

Katerina
May 17, 2014

Hi Jennifer, your recipes are lovely (one is happily baking in my oven now), I just wish you had a “print” button on your website. Copy/paste process is tedious.

May 13, 2014

Wow..awesome salad. I made this last week and we all loved it…the salad has amazing flavors and the addition of apricots, lemon preserve make it so unique.Thanks a ton for sharing.

October 10, 2013

I love the colours in this salad! And it sounds delicious too. I’m keeping this recipe in mind for when we have our vege friends over next :-)

October 3, 2013

That looks delicious! I love chickpeas in all forms, but particularly in salads. I will definitely be giving this a try!

September 30, 2013

Looks delicious! My boys have been cooking with chickpeas of recent and I am sure there are some left in the cabinet….would love to make this if I have all ingredients at hand:) Thanks for sharing!

I always love using Moroccan spices!

September 26, 2013

Looks yummy and fresh!New follower :)

AmeriAus Blog

September 23, 2013

I am in love with chickpeas! This looks like my kind of salad :)

September 22, 2013

Oh joy! This colourful salad makes me see the summery light at the end of this long winter tunnel. Bring me some warm weather!

September 22, 2013

Looks delicious. I would like to try it at home. thanks for sharing,

September 21, 2013

I am addicted to chickpeas and these flavours are my favourite to have mixed with them. very delicious idea

September 20, 2013

One look at this and I must have it! It looks so good and all I want these days are salads. Must be Spring. :)

Fabulous! So tasty and healthy!

Fran
September 20, 2013

I’d love to make this. Do you know where I can pick up pomegranate molasses?

Emily
September 20, 2013

So pretty! I love that it’s healthy too and so easy using tinned chickpeas. I’m going shopping after work tonight to pick up what I need as I think this will make the perfect lunch to take to work.

Julie
September 20, 2013

I made this salad last night and it was a huge hit with my family. Even my children loved it. Especially my daughter, who asked if she could have the leftovers for lunch today. I didn’t have any cranberries so used apricots instead. I didn’t have preserved lemon either so used some greated lemon zest. I have a big family bbq coming up next weekend and I’ll be making this again to take to that. Thank you!

September 20, 2013

Chickpeas are one of my favorite salad toppers – love these flavors!