Light & Lively Moroccan Chickpea Salad
Prep time
Total time
Recipe type: Salad
Cuisine: Middle Eastern
Serves: 4 - 6 servings
  • 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
  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.
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.
Recipe by Food Gypsy at