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4.56 from 9 votes

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 348kcal
Author Jennifer Schmidt



  • 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.


I used La Dalia Sweet Smoked Paprika from Spain which provides a beautiful smokey sweet flavour.
Make it vegan by using a vegan yoghurt.


Calories: 348kcal | Carbohydrates: 35g | Protein: 10g | Fat: 20g | Cholesterol: 2.4mg | Sodium: 484mg | Vitamin A: 350IU | Vitamin C: 17.3mg | Iron: 2.7mg