• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Delicious Everyday logo

  • Home
  • Recipes
  • Cookbook
  • About
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Home ยป Vegetarian Recipes ยป Moroccan Chickpea Salad

Moroccan Chickpea Salad

Published: Sep 19, 2013 ยท Updated: Aug 21, 2020 ยท This post may contain affiliate links.

12.2Kshares
Jump to Recipe Print Recipe
Moroccan Chickpea Salad
Moroccan Chickpea Salad
Moroccan Chickpea Salad
Moroccan Chickpea Salad
Moroccan Chickpea Salad

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

Moroccan Chickpea Salad

Despite the fact that it’s spring, you could easily be fooled into thinking it’s summer. And 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 – but there is one salad I could eat bowls and bowls of, and that is this Moroccan Chickpea Salad.

This gorgeous, colorful easy Moroccan Chickpea Salad recipe is a definite favorite of mine. I first had it at my friend Amanda’s, of Lambs’ Ears and Honey, and have since adapted it to my own taste.

Moroccan flavors are some of my favorites. Be sure to check out this Moroccan Carrot Salad too, or this roasted Moroccan carrot salad, and definitely don’t miss the Moroccan Sweet Potato Hummus.

While you’re here, don’t forget to grab a free copy of my Top 15 Reader-Favorite Recipes! It’s loaded with delicious vegetarian-friendly recipes that are surefire crowd-pleasers.

How to Make Moroccan Chickpea Salad

Nutty chickpeas are coated in smoky paprika, cinnamon and cumin. To this, preserved lemon is added along with red onion, garlic, lemon juice, dried cranberries and extra virgin 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.

This chickpea salad is delicious and filling. In fact, I love this chickpea salad recipe so much that I’ve had it for lunch most days this week!

It’s even more delicious the next day when the spices have had more time to intermingle, which makes it a great recipe for meal planning too.

And if you’re looking for some more chickpea recipes – check out my vegan chickpea curry! Or for a quick party dish, try my chickpea tomato dip.

Moroccan Chickpea Salad

Want more delicious recipes?

Grab a free copy of my top 15 reader-favorite recipes! It’s loaded with tasty vegetarian-friendly recipes that will take your dinner from boring to amazing in no time at all!

Moroccan Chickpea Salad

Moroccan Chickpea Salad recipe

This simple, delicious and easy Moroccan Chickpea Salad features an exotic blend of spices, topped with yogurt, pistachios & pomegranate molasses. It's perfect for a simple weeknight dinner and pretty enough to serve to guests. 100% vegetarian with an easy vegan option.
5 from 8 votes
Print Pin Email
Course: Main Course, Salad
Cuisine: vegan, vegetarian
Keyword: chickpea salad recipe, easy salad recipes, how to make chickpea salad
Prep Time: 20 minutes
Total Time: 20 minutes
Calories: 365kcal
Author: Delicious Everyday
8 servings

Ingredients

  • 28 oz chickpeas rinsed and drained, 2 cans
  • 1 red onion diced
  • 2 cloves garlic minced
  • 1/2 cup dried cranberries chopped, Turkish apricots would work well here too
  • 1 preserved lemon rind only, finely chopped
  • 1 lemon juice only
  • 1/2 cup olive oil
  • 2 tbsp soy sauce gluten-free variety if needed
  • 1 tbsp ground cumin
  • 1 tbsp sweet smoked paprika
  • 1 tbsp ground cinnamon
  • 2 cups baby spinach leaves
  • 1/4 cup parsley finely chopped
  • 1/2 cup Greek yogurt or coconut yogurt for vegan version
  • 1/3 cup pistachios roughly chopped
  • Pomegranate Molasses to serve
US Customary – Metric

Instructions

  • 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.
  • 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

Make it vegan by using a vegan yogurt, like soy or coconut yogurt.

Nutrition

Calories: 365kcal | Carbohydrates: 40.35g | Protein: 12.5g | Fat: 18.95g | Saturated Fat: 2.49g | Cholesterol: 0.63mg | Sodium: 273.24mg | Potassium: 492.74mg | Fiber: 10.29g | Sugar: 11.67g | Vitamin A: 1349.78IU | Vitamin C: 14.59mg | Calcium: 104.8mg | Iron: 4.49mg
Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.
12.2Kshares

You Might Like

roasted alfredo pasta

Vegan Creamy Roasted Red Pepper Pasta

tom kha gai a spicy and sour hot soup

Vegan Thai Coconut Soup

gluten free vegan flourless chocolate cake

Vegan Flourless Chocolate Cake

vegan fudge dairy free

Vegan Fudge

Previous Post: « Chocolate Orange Brownie Cookies filled with Blood Orange Curd
Next Post: Blood Orange Madeleines with Pistachio and Cardamom »

Reader Interactions

Comments

  1. Natalie says

    February 11, 2015 at 4:59 am

    5 stars
    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 ๐Ÿ™‚

    Reply
    • Jennifer says

      February 11, 2015 at 7:08 am

      I’m so glad you enjoyed it Natalie. ๐Ÿ™‚ It is one of my favourites. You might also like to try my Roasted Moroccan Carrot Salad which has similar flavours.

      Reply
  2. Hadia says

    December 08, 2014 at 10:08 am

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

    Reply
  3. Katerina says

    May 17, 2014 at 9:51 am

    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
    • Jennifer says

      May 17, 2014 at 4:25 pm

      Haha glad you found it ๐Ÿ˜‰ Happy cooking and let me know if you have any questions.

      Reply
  4. Katerina says

    May 17, 2014 at 9:48 am

    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. Vaishali Sabnani says

    May 13, 2014 at 12:59 am

    5 stars
    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
    • Jennifer says

      May 13, 2014 at 9:24 am

      I’m so happy to hear you enjoyed it Vaishali ๐Ÿ˜€

      Reply
  6. Thanh @ eat, little bird says

    October 10, 2013 at 7:51 pm

    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 ๐Ÿ™‚

    Reply
  7. Liz @ I Spy Plum Pie says

    October 03, 2013 at 9:27 am

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

    Reply
  8. Jeannie Tay says

    September 30, 2013 at 3:57 pm

    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
  9. Sylvie @ Gourmande in the Kitchen says

    September 26, 2013 at 12:30 pm

    I always love using Moroccan spices!

    Reply
  10. Chelsea says

    September 26, 2013 at 10:14 am

    Looks yummy and fresh!New follower ๐Ÿ™‚

    AmeriAus Blog

    Reply
  11. ATasteOfMadness says

    September 23, 2013 at 8:45 am

    I am in love with chickpeas! This looks like my kind of salad ๐Ÿ™‚

    Reply
  12. Martine @ Chompchomp says

    September 22, 2013 at 9:27 am

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

    Reply
  13. Tim says

    September 22, 2013 at 12:07 am

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

    Reply
  14. My Kitchen Stories says

    September 21, 2013 at 10:47 pm

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

    Reply
  15. Maureen | Orgasmic Chef says

    September 20, 2013 at 10:34 pm

    5 stars
    One look at this and I must have it! It looks so good and all I want these days are salads. Must be Spring. ๐Ÿ™‚

    Reply
  16. Stephanie - The Dessert Spoon says

    September 20, 2013 at 9:10 pm

    Fabulous! So tasty and healthy!

    Reply
  17. Fran says

    September 20, 2013 at 10:28 am

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

    Reply
    • Jennifer says

      September 20, 2013 at 3:45 pm

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

      Reply
  18. Emily says

    September 20, 2013 at 10:12 am

    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. Julie says

    September 20, 2013 at 7:28 am

    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
    • Jennifer says

      September 20, 2013 at 10:39 am

      I’m so glad you enjoyed it Julie. ๐Ÿ™‚ It’s one of my favourites. Great idea using the lemon zest in place of the preserved lemon too.

      Reply
  20. Laura (Tutti Dolci) says

    September 20, 2013 at 6:07 am

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

    Reply
  21. Rosa says

    September 19, 2013 at 3:36 pm

    A tasty salad! I adore those wonderful flavors.

    Cheers,

    Rosa

    Reply
  22. Sneh | Cook Republic says

    September 19, 2013 at 2:20 pm

    Such beautiful flavours Jen! x

    Reply

What Do You Think? Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Nicole - vegetarian food bloggerNicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.ย  About Nicole

one pot vegan cookbook
vegetarian cooking challenge

More Recipes

roasted alfredo pasta

Vegan Creamy Roasted Red Pepper Pasta

tom kha gai a spicy and sour hot soup

Vegan Thai Coconut Soup

gluten free vegan flourless chocolate cake

Vegan Flourless Chocolate Cake

vegan fudge dairy free

Vegan Fudge

Footer

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

About Us | Work with Me | Privacy & Disclosure Policy

As an Amazon Associate I earn from qualifying purchases. See full disclosure policy here.

© 2021 Delicious Everyday | Hook & Porter Media