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.
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.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!