Moroccan Chickpea Salad

Moroccan Chickpea Salad recipe (vegetarian) | Get the recipe at

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

5.0 from 2 reviews
Moroccan Chickpea Salad
Prep time
Total time
Adapted from Lambs' Ears & Honey
  • 2 x 400g (14 oz) cans of chickpeas (garbanzos) 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 smoked sweet 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
  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.
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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  1. Rosa September 19, 2013  3:36 pm Reply

    A tasty salad! I adore those wonderful flavors.



  2. Laura (Tutti Dolci) September 20, 2013  6:07 am Reply

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

  3. Julie September 20, 2013  7:28 am Reply

    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!

    • Jennifer September 20, 2013  10:39 am Reply

      I'm so glad you enjoyed it Julie. :) It's one of my favourites. Great idea using the lemon zest in place of the preserved lemon too.

  4. Emily September 20, 2013  10:12 am Reply

    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.

  5. Fran September 20, 2013  10:28 am Reply

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

    • Jennifer September 20, 2013  3:45 pm Reply

      Hi Fran, you can usually find pomegranate molasses in gourmet food stores and health food stores.

  6. Maureen | Orgasmic Chef September 20, 2013  10:34 pm Reply

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

  7. My Kitchen Stories September 21, 2013  10:47 pm Reply

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

  8. Tim September 22, 2013  12:07 am Reply

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

  9. Martine @ Chompchomp September 22, 2013  9:27 am Reply

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

  10. ATasteOfMadness September 23, 2013  8:45 am Reply

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

  11. Chelsea September 26, 2013  10:14 am Reply

    Looks yummy and fresh!New follower :)

    AmeriAus Blog

  12. Jeannie Tay September 30, 2013  3:57 pm Reply

    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!

  13. Liz @ I Spy Plum Pie October 3, 2013  9:27 am Reply

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

  14. Thanh @ eat, little bird October 10, 2013  7:51 pm Reply

    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 :-)


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