Light & Lively Moroccan Chickpea Salad
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!
- 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
- Drain chickpeas. Chop all necessary ingredients.
- 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.
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