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!
Did you make this recipe?
I’d love to see! Share your photo on Instagram and use the hashtag #deliciouseveryday for a chance to be featured or share it on my Facebook page.
And don’t forget to follow Delicious Everyday on Pinterest, Facebook and Instagram for all of the latest news and competitions.
Want more delicious recipes?
Subscribe to the Delicious Everyday weekly newsletter. It’s FREE! As a subscriber bonus, I’ll also send you my guide to pantry essentials for delicious everyday meals.
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.
More from my site
Sumac Roasted Cauliflower Salad- Burmese Chickpea Tofu recipe {vegan + dairy free + gluten free}
- Fully Loaded Sweet Potato stuffed with spiced black beans {vegan}
- Roasted Moroccan Carrot Salad with chickpeas {vegan}
- Celery & Apple Walnut Salad with Honey Miso Dressing
- Dukkah sprinkled Chickpea Crackers {vegan + gluten free}
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 🙂
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.
This is so my kind of salad ! Chickpeas, spices, died cranberries, pomegranate molasses and soy sauce. What a combo! Thank you for sharing!
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!
Haha glad you found it 😉 Happy cooking and let me know if you have any questions.
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.
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.
I’m so happy to hear you enjoyed it Vaishali 😀
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 🙂
That looks delicious! I love chickpeas in all forms, but particularly in salads. I will definitely be giving this a try!
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!
Looks yummy and fresh!New follower 🙂
AmeriAus Blog
I am in love with chickpeas! This looks like my kind of salad 🙂
Oh joy! This colourful salad makes me see the summery light at the end of this long winter tunnel. Bring me some warm weather!
Looks delicious. I would like to try it at home. thanks for sharing,
I am addicted to chickpeas and these flavours are my favourite to have mixed with them. very delicious idea
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!
I’d love to make this. Do you know where I can pick up pomegranate molasses?
Hi Fran, you can usually find pomegranate molasses in gourmet food stores and health food stores.
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.
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!
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.
Chickpeas are one of my favorite salad toppers – love these flavors!
A tasty salad! I adore those wonderful flavors.
Cheers,
Rosa
Such beautiful flavours Jen! x