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Moroccan Chickpea Salad

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

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

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 easy Moroccan Chickpea Salad recpe 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 for this Moroccan salad from a friend and tweaked it before serving it to me at a delicious summer barbeque. 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 recipe 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!

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


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4.6 from 5 votes
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Moroccan Chickpea Salad recipe

A wonderful hearty and aromatic salad that makes a wonderful side dish. Adapted from Lambs' Ears & Honey
Course Salad
Cuisine vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 people
Calories 348 kcal
Author Jennifer Schmidt

Ingredients

  • 2 400g cans chickpeas rinsed and drained, 2 x 14oz cans garbanzo beans
  • 1 red onion diced
  • 2 cloves garlic minced
  • 1/2 cup dried cranberries chopped, Turkish apricots would work beautifully here too
  • 1 preserved lemon rind only, finely chopped
  • 1 lemon juice only
  • 1/2 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
  • 1/4 cup parsley finely chopped
  • 1/2 cup Greek yoghurt
  • 1/3 cup pistachios roughly chopped
  • Pomegranate Molasses to serve

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.

Recipe Notes

I used La Dalia Sweet Smoked Paprika from Spain which provides a beautiful smokey sweet flavour.

Make it vegan by using a vegan yoghurt.

Nutrition Facts
Moroccan Chickpea Salad recipe
Amount Per Serving
Calories 348 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Cholesterol 2.4mg 1%
Sodium 484mg 20%
Total Carbohydrates 35g 12%
Protein 10g 20%
Vitamin A 7%
Vitamin C 21%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

A simple ,delicious and easy Moroccan Chickpea Salad recipe with an exotic blend of spices, topped with yoghurt, pistachios & pomegranate molasses. Make it vegan with a vegan yoghurt

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Comments

  1. 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 🙂

    Reply

  3. 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!

    Reply

  4. 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.

    Reply

  5. 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.

    Reply

  8. 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!

    Reply

  18. 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.

    Reply

  19. 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!

    Reply

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