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!
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.
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For this recipe you’ll need:
  
   
   
Moroccan Chickpea Salad recipe
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
- 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.
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.
Natalie says
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 🙂
Jennifer says
I’m so glad you enjoyed it Natalie. 🙂 It is one of my favourites. You might also like to try my Roasted Moroccan Carrot Salad which has similar flavours.
Hadia says
This is so my kind of salad ! Chickpeas, spices, died cranberries, pomegranate molasses and soy sauce. What a combo! Thank you for sharing!
Katerina says
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!
Jennifer says
Haha glad you found it 😉 Happy cooking and let me know if you have any questions.
Katerina says
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.
Vaishali Sabnani says
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.
Jennifer says
I’m so happy to hear you enjoyed it Vaishali 😀
Thanh @ eat, little bird says
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 🙂
Liz @ I Spy Plum Pie says
That looks delicious! I love chickpeas in all forms, but particularly in salads. I will definitely be giving this a try!
Jeannie Tay says
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!
Sylvie @ Gourmande in the Kitchen says
I always love using Moroccan spices!
Chelsea says
Looks yummy and fresh!New follower 🙂
AmeriAus Blog
ATasteOfMadness says
I am in love with chickpeas! This looks like my kind of salad 🙂
Martine @ Chompchomp says
Oh joy! This colourful salad makes me see the summery light at the end of this long winter tunnel. Bring me some warm weather!
Tim says
Looks delicious. I would like to try it at home. thanks for sharing,
My Kitchen Stories says
I am addicted to chickpeas and these flavours are my favourite to have mixed with them. very delicious idea
Maureen | Orgasmic Chef says
One look at this and I must have it! It looks so good and all I want these days are salads. Must be Spring. 🙂
Stephanie - The Dessert Spoon says
Fabulous! So tasty and healthy!
Fran says
I’d love to make this. Do you know where I can pick up pomegranate molasses?
Jennifer says
Hi Fran, you can usually find pomegranate molasses in gourmet food stores and health food stores.
Emily says
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 says
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 says
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.
Laura (Tutti Dolci) says
Chickpeas are one of my favorite salad toppers – love these flavors!
Rosa says
A tasty salad! I adore those wonderful flavors.
Cheers,
Rosa
Sneh | Cook Republic says
Such beautiful flavours Jen! x