Moroccan Chickpea Salad Recipe

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This plant based, clean eating Moroccan chickpea salad recipe offers wonderfully exotic flavor in a very simple dish.

I haven’t often gotten into Moroccan type flavors. I usually prefer Indian. But this recipe just sort of “morphed” into what it was as I went along in the kitchen. It started out as just a simple, curry quinoa salad. But I quickly realized that it needed more depth of flavor.

A white bowl containing this Clean Eating Moroccan Chickpea Salad sits next to a fresh apple and a white tea towel. You can see bits of apples and raisins in the dish along with the chickpeas and quinoa. It looks warm and inviting.

At first, it was WAY too spicy from the curry. But by the time I added everything to it, the heat was reduced. I left it in the fridge, and by morning ALL the heat was gone and I was left with a lovely blend of flavors, including the curry without the extra kick. It was lovely! The apples and raisins were a wonderfully sweet complement to the savory flavors. In fact, after it sat for the night, it was actually somewhat mildly flavored the next morning. So much so that I took it to brunch and everyone enjoyed it as a side to everything else they were eating. I wouldn’t normally suggest this for breakfast, but it went really well with everything!

So yes, unless you want a super spicy dish, I highly recommend letting this clean eating Moroccan chickpea salad sit in the fridge overnight. But aside from that, it makes plenty to share and can even be a full meal if you are plant based like me. I actually paired this with a vegan quiche that was pretty tasty.

So if you have a function to go to like a pot luck or some other gathering, make this the night before. Just be sure to save yourself a little for later because you’ll definitely want seconds.

More Chickpea Salad Recipes

Copyright Information For The Gracious Pantry

MOROCCAN CHICKPEA SALAD RECIPE:

Clean Eating Moroccan Chickpea Salad Recipe

Moroccan Chickpea Salad

This delicious grain salad has a great balance of sweet and savory. It’s wonderful as a side dish or as a main meal for plant based folks.
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: American, Moroccan
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 16 servings
Calories: 163kcal
Author: The Gracious Pantry

Ingredients

  • 5 cups cooked quinoa (cooked with vegetable broth instead of water)
  • 2 ½ cups chickpeas (drained and rinsed if canned)
  • 1 tbsp. curry powder
  • 1 tbsp. ground cumin
  • 1 tbsp. garlic powder
  • ¾ cup finely chopped red onion
  • 3 cups diced apples (cut them as small as you can)
  • 1 cup chopped raisins
  • 1 tbsp. lemon juice
  • ½ tsp. salt or to taste

Instructions

  • Combine all ingredients in a large mixing bowl and stir well to combine.
  • Adjust salt as needed.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.5cup | Calories: 163kcal | Carbohydrates: 32g | Protein: 5g | Fat: 2g | Sodium: 71mg | Potassium: 326mg | Fiber: 5g | Sugar: 4g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 2.8mg

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