Name: Moroccan Chickpea Salad
Prep time: 10 min
Ingredients: 400 gms Chickpeas (canned or boiled); 1 Onion (diced); 2 cloves Garlic (minced); ½ cup Cranberries (dried); 1/4 cup Apricots (sliced finely); 1/4 preserved lemon (rind only, finely chopped); Juice of 1 fresh lemon; ½ cup Olive Oil; 2 tablespoons Soy Sauce; 1 tablespoon Cumin Powder; 1 tablespoon Smoked Sweet Paprika; 1 tablespoon Cinnamon (ground); 2 cups Baby Spinach Leaves; ¼ cup Coriander (finely chopped); ½ cup Greek Yogurt; ⅓ cup Pistachios (roughly chopped); Pomegranate Molasses (a few tablespoons)

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Moroccan Chickpea Salad is an exotic, protein-rich salad which has a burst of different flavours. It can be served as a side or even as a main stand-alone dish.

Moroccan cuisine is known for its rich and diverse flavours. It is influenced by various cultures, like Arab, Berber, and Mediterranean. Most of the dishes use a combination of sweet and savoury flavours. A lot of nuts and dried fruits add to the flavours and texture, and this salad has all of them.

Moroccan chickpea salad is a family favourite. The first time I made it, it was a side with a Moroccan Curry, Harcha, bread and some Coriander Yogurt. The meal was a hit, but the Salad was a super hit. I make it very often as everyone in the family loves it. Please don’t be put off by the long list of ingredients, trust me it is a quick salad. You need just 10 minutes, plus the resting time.

Ingredients required for Moroccan Chickpea Salad

Chickpeas: I prefer to soak the chickpeas overnight and use a pressure cooker to boil them. Alternatively, use canned chickpeas. Drain the can and rinse before use.
Onion: Use red onion for the best flavour.
Garlic: Do not use more than 2 cloves, mince it well.
Dried Fruits & Nuts: I have used Cranberries, Apricots and Pistachios. Cranberries give it a sweet and tarty flavour, while apricots will give it a tangy flavour. If you wish you can skip one of them, but I like to add both. Pistachios give it an earthy, rich and nutty flavour and texture.
Olive Oil: Preferably use extra virgin olive oil for a nutty flavor.
Lemon: I have used lemon juice as well as the skin of preserved lemon.
Soy Sauce: Dark Soy Sauce gives a better result in this salad.
Pomegranate Molasses: Use either homemade molasses or store-bought.
Spices: Cinnamon, cumin powder and smoked sweet paprika give the salad a typical Morrocan flavour. If you do not like the smoked paprika, use regular paprika.
Baby Spinach: I use the tender spinach leaves and lace it up on my bowl or plate. You can add to the salad too.
Greek Yogurt: I serve this salad with Greek yoghurt or hung curd. It is purely optional, you can skip it too.

How to boil Chickpeas?

Add the chickpeas to a large bowl and cover them with plenty of water. Soak them for 8 hours or overnight.

Add the chickpeas to a pressure cooker, along with salt. Pressure cook for 2 whistles, simmer the gas and let the chickpeas cook for another 20 minutes. Let the pressure release naturally. Check the chickpeas if done.

Now using a colander, drain the water. Do not throw this water. I like to add it to my curries or even use it to bind the dough. Let the chickpeas come to room temperature.

You can use Instant pot too for boiling the chickpeas.

How to make Moroccan Chickpea Salad

Firstly, place the chickpeas in a bowl.
Next, add the onions, garlic, cranberries, finely chopped preserved lemon, spices, olive oil, lemon juice and soy sauce in a large bowl.
Toss to combine and leave to marinate in the refrigerator for at least an hour.
Add parsley or coriander.
Line a serving bowl or make a bed with the baby spinach leaves and top with the chickpeas.
You could top with yoghurt and pistachios and drizzle with pomegranate molasses, though I mixed the nuts and drizzled pomegranate molasses and served with yogurt.

Serving Suggestions

Preferably use a big plate instead of a bowl. Make a bed of baby spinach and place the salad on it.
Of course, this is optional. The salad can be served without spinach too.

I like to serve some Greek Yogurt on the side, it adds to the flavour.

Storage Suggestions

You can store the salad for up to a day in the refrigerator,

You can store the boiled chickpeas in the freezer and make the salad whenever you desire.

Why should you make Moroccan Chickpea Salad?

Moroccan chickpea salad is a flavorful and nutritious dish that combines the richness of chickpeas with aromatic spices and nuts.

Nutrient-Rich Ingredients – Chickpeas are an excellent source of plant-based protein and fibre, aiding in digestion and promoting satiety.

Health Benefits: Regular consumption of chickpeas has been linked to anti-ageing properties and weight management.

Culinary Versatility: The salad’s blend of spices like cumin, cinnamon, and paprika offers a delightful taste experience. The addition of Apricots and Pistachios adds to texture and richness.

Unique Flavors – The salad is full of unique flavours. The blend of spices and the tarty lemon peel pickle enhances the flavours. The addition of vibrant pomegranate molasses adds depth and a sweet sour flavour.

Easy to make!

This is an updated post with better content and pictures.

If you guys are lazy to make this salad, you can enjoy an equally delicious one at The Blue Oven, Ahmedabad.

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