Moroccan-Spiced Chickpea Salad Recipe

Name: Moroccan-Spiced Chickpea Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 serving
Ingredients: 6 cups boiled chickpeas (garbanzo beans); 1 large onion; 1 large red carrot; 1 medium English cucumber; 1 clove garlic; 10 piece dates; 15 piece pistachios; 1 teaspoon turmeric powder; 1 teaspoon cumin; 1 teaspoon ginger powder; 1 teaspoon red chili powder; 1 teaspoon cinnamon powder; 1 teaspoon black pepper; 1 tablespoon olive oil; 3 teaspoon fresh lemon juice; 2 tablespoon cilantro leaves; salt as per taste

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
5
Calories
381 kcal
Course
Side Dish, Salad, Appetizer
Cuisine
Vegan, gluten-free

Moroccan-Spiced Chickpea Salad Recipe

Iris Warren

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Packed with Moroccan spices, crunchy pistachios, sweetened with dates, drizzled with olive oil, and nutty chickpeas, this Moroccan Chickpea Salad is a hearty salad and full of deliciousness. A simple yet amazing recipe that can be made ahead of time for meal prep and is perfect for a light lunch or dinner!

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Ingredients

Servings

6 cups boiled chickpeas (garbanzo beans) I have used dry chickpeas and boiled them ahead of time. You may use canned chickpeas.
1 large onion
1 large red carrot
1 medium English cucumber
1 clove garlic
10 piece dates
15 piece pistachios
1 teaspoon turmeric powder
1 teaspoon cumin
1 teaspoon ginger powder
1 teaspoon red chili powder
1 teaspoon cinnamon powder
1 teaspoon black pepper
1 tablespoon olive oil
3 teaspoon fresh lemon juice
2 tablespoon cilantro leaves sorted, washed and chopped
salt as per taste

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Instructions

Wash the veggies and chop onion, cucumber, garlic, and carrots. You may grate the carrots too. Pit and finely chop a handful of dates. Sort and wash cilantro leaves.
In a large bowl, combine the boiled chickpeas, diced onion, chopped cucumber, carrot, and chopped dates, and add spices. Drizzle with olive oil and lemon juice, then sprinkle the spices and a pinch of salt over the salad ingredients.
Gently toss all the ingredients together until well combined and evenly coated with the dressing. Serve the Moroccan chickpea salad immediately or refrigerate if made ahead of time.

Notes

If you're using dried chickpeas instead of canned ones, soak them overnight ( 2 hrs in hot water) and then pressure cook for 2 whistles on full flame and simmer for 20 min. This will ensure they have the perfect texture for your salad.
For the best flavor, allow the salad to marinate for at least 30 minutes before serving.
If you are using canned chickpeas, the recipe would need just 10 minutes!