Easy Moroccan Chickpea Salad: Perfect for Potlucks
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.
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.
Storage Tips
Store leftover Moroccan chickpea salad in an airtight container in the refrigerator for up to 3 days. The flavors will actually continue to develop and improve over time.
Note that the salad will become slightly softer as it sits. Before serving refrigerated leftovers, give the salad a gentle toss to redistribute the flavors.
If you enjoyed this salad, try Moroccan lentil and roasted carrot salad for a delicious variation.
Recipe FAQs
Yes, canned chickpeas can be used as a convenient alternative. Remember to rinse them thoroughly before adding them to the salad.
Absolutely! Feel free to mix and match vegetables based on your preference and what’s in season. Some excellent additions include diced avocado, shredded carrots, or thinly sliced radishes.
Yes, the dressing can be prepared in advance and stored in an airtight container in the refrigerator for up to a week. Just give it a good shake before using it, as the ingredients may separate over time.
While fresh herbs like cilantro and mint add a vibrant flavor to the salad, you can use dried herbs as a substitute. However, remember that the flavor intensity may vary, so adjust the quantity accordingly.
While chickpeas are traditional in this recipe, you can substitute them with other cooked kidney beans or cooked black beans. However, the taste and texture of the salad may differ slightly.
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
