Easy Moroccan Chickpea Salad: Tasty, Tangy, and Totally Vegan!
This vibrant Moroccan chickpea salad is bursting with fresh flavors and textures. Loaded with rainbow veggies and dressed with a zesty lemony dressing, it is great for a quick meal or side dish. This vibrant salad easily doubles or triples for feeding a crowd, making it perfect for potlucks and gatherings.
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This Moroccan chickpea salad offers a delightful mix of textures and tastes. Tangy lemon, earthy spices, fresh herbs, and crisp vegetables come together with hearty chickpeas for a satisfying and wholesome dish.
This chickpea salad is an excellent dish for potlucks as it can be scaled up easily. To feed a crowd, simply double or triple the ingredients as needed. It’s a hassle-free dish that can be made ahead of time and easily transported, making it the perfect contribution to any potluck or gathering.
Enjoy it as a light lunch, serve it as a side dish at dinner, or pack it for picnics and potlucks. For a heartier meal, try it atop a bed of greens or couscous or serve it tucked into warm pita bread.
Ingredients
Chickpeas: Use canned for convenience or cook dried chickpeas from scratch. Rinse the canned chickpeas well before using.
Salad Veggies (cucumber, tomato, red onion, bell peppers): Choose firm and fresh vegetables. Feel free to substitute with other colorful options.
Herbs: Fresh herbs are key. Use a classic combo of cilantro and mint, or sub with parsley or your favorites.
Dressing (lemon juice, olive oil, spices): Use high-quality ingredients for best flavor. Adjust spice levels to your preference.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In a small bowl, whisk together the lemon juice, olive oil, ground cumin, ground coriander, paprika, ground turmeric, salt, and pepper to make the dressing.
Step 2: In a large mixing bowl, combine the chickpeas, diced cucumber, diced tomato, chopped red onion, diced bell peppers, cilantro, and mint.
Step 3: Pour the dressing over the chickpea mixture and toss until everything is well coated. Taste and adjust the seasoning if needed. Refrigerate for at least 15-20 minutes to allow the flavors to meld together before serving.
Expert Tips
- Ensure all salad veggies are chopped into uniform pieces to help the distribution of flavors and textures throughout the dish.
- Adjust the ratio of lemon juice to olive oil in the dressing according to personal preference, balancing acidity with the richness of olive oil for a well-rounded flavor.
- Allow the salad to sit for at least 15-20 minutes after tossing it with the dressing to allow the flavors to meld together, enhancing the overall taste of the dish.
- Store leftover Moroccan chickpea salad in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
Light lunch: Serve the salad on a bed of greens with a side of whole-wheat pita bread or crackers.
Side dish: Pair it with grilled chicken, fish, or roasted vegetables for a complete meal.
Appetizer: Scoop the salad into small bowls or pita pockets for a flavorful appetizer.
Picnics or Potlucks: Pack the salad for a picnic or potluck gathering. Its robust flavors and easy-to-eat nature make it a crowd-pleaser for outdoor events.
More Chickpea Recipes
- Looking for a hearty yet portable option? Try this Chickpea Salad Sandwich recipe for a satisfying meal on the go.”
- For a more substantial meal, dive into our Chickpea Eggplant Buddha Bowl recipe, brimming with wholesome ingredients and rich flavors.
- And for a dish that will make you fall head over heels, check out this ‘Marry Me Chickpeas‘ recipe, a delectable creation sure to win hearts with every bite.”
- Indulge in the savory goodness of Chicken and Chickpea Stir Fry. Made with juicy chunks of chicken, tender chickpeas, crisp vegetables, and a flavorful sauce, it’s a satisfying dish that’s quick and easy to prepare for any busy weeknight dinner.
- Spice up your side dishes with this easy vegan alternative to coleslaw! The Roasted Chickpea Crunch Salad is a breeze to prepare. It offers a unique textural contrast and protein boost compared to traditional coleslaw, all ready in no time.
If you enjoyed this salad, try Moroccan lentil and roasted carrot salad for a delicious variation.
If you tried this Moroccan Chickpea Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
- 2 cups cooked chickpeas use canned or cook dried chickpeas at home
- 2 small cucumbers diced
- 1 tomato diced
- 1 small red onion finely chopped
- ½ cup bell peppers diced
- ¼ cup cilantro chopped
- ¼ cup mint leaves chopped
Dressing:
- ½ lemon juiced
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon paprika
- ¼ teaspoon ground turmeric
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the chickpeas, diced cucumber, diced tomato, chopped red onion, diced bell peppers, cilantro, and mint.
- In a small bowl, whisk together the lemon juice, olive oil, ground cumin, ground coriander, paprika, ground turmeric, salt, and pepper to make the dressing.
- Pour the dressing over the chickpea mixture and toss until everything is well coated. Taste and adjust the seasoning if needed.
- Refrigerate for at least 15-20 minutes to allow the flavors to meld together before serving.
Notes
- Ensure all salad veggies are chopped into uniform pieces to help the distribution of flavors and textures throughout the dish.
- Adjust the ratio of lemon juice to olive oil in the dressing according to personal preference, balancing acidity with the richness of olive oil for a well-rounded flavor.
- Allow the salad to sit for at least 15-20 minutes after tossing it with the dressing to allow the flavors to meld together, enhancing the overall taste of the dish.
Nutrition
