Light & Lively Moroccan Chickpea Salad

Published On February 10, 2018 | By Gypsy | A Choice of Sides, All Recipes, Featured, Lunch

Lean, clean and packed with plant protein. That’s how I would describe this light and lively Moroccan Chickpea Salad.  It doubles as a salad, or side but can just as easily be tossed into a pita for a Moroccan Chickpea Salad Pita Pocket, or mash the chickpeas slightly and create a vegetarian spread for sandwiches.

 

Composing a Salad is Like a Symphony

Complimentary elements make for a well balanced dish.  I often consider how flavours work together (dried apricots and pistachios) Or how one element might add the necessary saltiness it lacks (feta) or the brightness it needs (cilantro).

Overall the flavors in this Moroccan Chickpea Salad are subtle and fresh.  Lime compliments the red onion and mellows the overall tone.  Chickpeas aren’t exactly flavour bombs.  They’re packed with pulse protein but pretty neutral otherwise, so I like to give them a little help in that department.

Here I’ve used Labneh, Lebanese yogurt, which is thick and sharp. You can substitute Greek yogurt or your favorite mayo if you prefer.  And if you’re keen on keep it plant focused, use vegan mayo.

Eat well.  Live long!

Light & Lively Moroccan Chickpea Salad
 
Prep time
Total time
 
Author:
Recipe type: Salad
Cuisine: Middle Eastern
Serves: 4 - 6 servings
Ingredients
  • 2 cups canned chickpeas, rinsed
  • ¼ red onion, diced
  • ¼ English cucumber, deseeded and diced
  • ¼ cup feta cheese, diced
  • ¼ cup dried apricot, diced
  • 3 tablespoons pistachios, rough chopped
  • 2 tablespoons Labneh or Greek yogurt
  • 1 lime – both zest and juice
  • 2 teaspoons cumin
  • 2 tablespoons chopped cilantro
  • Salt & pepper to taste
Method
  1. Drain chickpeas. Chop all necessary ingredients.
  2. In a medium bowl combine chickpeas, onion, cucumber, feta, apricot, pistachio add seasoning, lime zest and juice then the Labneh and mix to combine. Taste, adjust seasoning as necessary. Just prior to serving add cilantro, fold to mix and serve.
Notes
Moroccan Chickpea Sandwich Tip: I love this served with pita, very easy to handle and in keeping with the theme of the recipe, but if you'd like to use sliced bread; mash chickpeas with a sturdy fork or potato masher, to a thick, chunky paste before starting. This makes for an easier to manage Chickpea Salad sandwich and less on your lap.

 

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About The Author

Recipe testing and blogging about food, wine and the art of great living from her home kitchen just outside Ottawa; Cori (Corinna) Horton is a food marketing consultant, cook and real food advocate sharing all things delicious - right here.