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    Oh My Veggies » Vegetarian Recipes » Gluten Free Vegetarian Recipes

    Moroccan Chickpea Salad

    Published: Sep 19, 2013 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!

    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!

    Recipe

    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.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 20 minutes minutes
    Total Time: 20 minutes minutes
    Course: Main Course, Salad
    Cuisine: Vegan, vegetarian
    Keyword: chickpea salad recipe, Delicious Everyday, easy salad recipes, how to make chickpea salad
    Servings: 8 servings
    Calories: 365kcal
    Author: Oh My Veggies

    Ingredients

    • 28 oz chickpeas rinsed and drained, 2 cans
    • 1 red onion diced
    • 2 cloves garlic minced
    • ½ cup dried cranberries chopped, Turkish apricots would work well here too
    • 1 preserved lemon rind only, finely chopped
    • 1 lemon juice only
    • ½ 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
    • ¼ cup parsley finely chopped
    • ½ cup Greek yogurt or coconut yogurt for vegan version
    • ⅓ 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: 365kcalCarbohydrates: 40.35gProtein: 12.5gFat: 18.95gSaturated Fat: 2.49gCholesterol: 0.63mgSodium: 273.24mgPotassium: 492.74mgFiber: 10.29gSugar: 11.67gVitamin A: 1349.78IUVitamin C: 14.59mgCalcium: 104.8mgIron: 4.49mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Coconut Sugar Blood Orange Cake
    Recipe | Peanutty Quinoa Bowls for Two + How To Make Your Own Baked Tofu »

    Delicious Everyday, Gluten Free Vegetarian Recipes, Gluten-free Vegan Recipes, Salads, Vegan Main Dishes, Vegan Recipes, Vegan Salads, Vegetarian Main Dishes, Vegetarian Recipes DE

    Reader Interactions

    Comments

    1. Sneh | Cook Republic says

      November 30, -0001 at 12:00 am

      Such beautiful flavours Jen! x

      Reply
    2. Rosa says

      November 30, -0001 at 12:00 am

      A tasty salad! I adore those wonderful flavors.Cheers,Rosa

      Reply
    3. Laura (Tutti Dolci) says

      November 30, -0001 at 12:00 am

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

      Reply
    4. Julie says

      November 30, -0001 at 12:00 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

        November 30, -0001 at 12:00 am

        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.

        Reply
    5. Emily says

      November 30, -0001 at 12:00 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
    6. Fran says

      November 30, -0001 at 12:00 am

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

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

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

        Reply
    7. Stephanie - The Dessert Spoon says

      November 30, -0001 at 12:00 am

      Fabulous! So tasty and healthy!

      Reply
    8. Maureen | Orgasmic Chef says

      November 30, -0001 at 12:00 am

      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. 🙂

      Reply
    9. My Kitchen Stories says

      November 30, -0001 at 12:00 am

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

      Reply
    10. Tim says

      November 30, -0001 at 12:00 am

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

      Reply
    11. Martine @ Chompchomp says

      November 30, -0001 at 12:00 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
    12. ATasteOfMadness says

      November 30, -0001 at 12:00 am

      I am in love with chickpeas! This looks like my kind of salad 🙂

      Reply
    13. Chelsea says

      November 30, -0001 at 12:00 am

      Looks yummy and fresh!New follower :)AmeriAus Blog

      Reply
    14. Sylvie @ Gourmande in the Kitchen says

      November 30, -0001 at 12:00 am

      I always love using Moroccan spices!

      Reply
    15. Jeannie Tay says

      November 30, -0001 at 12:00 am

      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
    16. Liz @ I Spy Plum Pie says

      November 30, -0001 at 12:00 am

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

      Reply
    17. Thanh @ eat, little bird says

      November 30, -0001 at 12:00 am

      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 🙂

      Reply
    18. Vaishali Sabnani says

      November 30, -0001 at 12:00 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

        November 30, -0001 at 12:00 am

        I'm so happy to hear you enjoyed it Vaishali 😀

        Reply
    19. Katerina says

      November 30, -0001 at 12:00 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
    20. Katerina says

      November 30, -0001 at 12:00 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

        November 30, -0001 at 12:00 am

        Haha glad you found it 😉 Happy cooking and let me know if you have any questions.

        Reply
    21. Hadia says

      November 30, -0001 at 12:00 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
    22. Natalie says

      November 30, -0001 at 12:00 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 🙂

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        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.

        Reply
    23. Nona Parker says

      November 30, -0001 at 12:00 am

      5 stars
      I was looking for inspiration for a Moroccan styled couscous and this was just WONDERFUL! I also added a little mint as well as I have tons growing and as I didn’t have preserved lemons I finely grated a lemon. Thank you so much Noni

      Reply
    4.92 from 12 votes (7 ratings without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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