Moroccan Chickpea Salad! Where’s all our chickpea salad lovers at? This delicious twist of salad goodness is coming is hot and perfect for sandwiches, wraps, and straight up with a spoon.
This fresh, healthy, and oil-free Moroccan Chickpea Salad recipe is made from simple, wholesome ingredients like carrots, bell peppers, red onions, chickpeas, and raisins. Coated in a delicious Moroccan inspired sauce, this delicious salad is brimming with fragrant spices and savory flavors. You won’t believe how easy it is to make and how amazing it tastes!
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We are all about chickpea salads! This one has to be up there as one of my favorites. I love the Moroccan cuisine and flavors.
Mom and I have a very impressive spice cabinet. Being Whole Food Plant Based typically means you use a lot of spices on hand to get flavor. When you don’t use oil in your dishes, you need to compensate with other ingredients, which typically means spices and herbs along with an array of delicious vinegars, miso, nutritional yeast, and the like to build a complex depth of flavor.
I am always a little sad (for others) when someone says “too many ingredients” on one of our posts on Facebook. In other words, they do not plan to make our recipe because it has “too many ingredients.”
This tells me that this person has probably not made the connection yet between how to make dishes more flavorful. WFPB dishes can be so gosh-darned yummy with the right amount of herbs and spices.
We loved this chickpea salad. It was so yummy! You gotta give this one a try!
Tips for Success:
- Chickpeas: We enjoy using canned chickpeas for this recipe for convenience. One thing we did note during testing is that certain brands of canned chickpeas have a higher moisture content than others. In other words, because we are trying to keep the fat content on the lower side, we didn’t add very much tahini and the chickpeas with a lower moisture content did not result in a more cohesive chickpea salad. The reason we mention this is because it can make a difference in creaminess and how well the salad holds together in a sandwich. If needed, add a teaspoon of water.
- Mint: The dried mint is totally optional. Middle Easterners love mint in their salads. We thoroughly enjoyed it. However, if you are not a fan of mint in savory dishes, you can easily skip the dried mint. If you wish you can also use freshly chopped mint as well.
- Pistachios: The chopped pistachios are optional as well. We had family members who enjoyed the salad without the pistachios as well as family members who loved them in the salad.
- Golden Raisins: The golden raisins taste awesome in this salad, if you don’t have them, you can use regular raisins as well. They are a nice hit of sweetness in contrast to the savory chickpea salad.
- Red Onions: We enjoy red onions. If you have concerns, start low and build from there. If you have an especially sharp-tasting red onion, you may wish to consider chopping the red onion, then placing it in a small bowl and cover it with some warm water for 7 minutes. This will take some of the sharpness out of the onion. Drain well, shake off any excess water, then use in the salad.
- Tahini Substitutions: The tahini is the glue that keeps this chickpea salad together. Feel free to use aquafaba or other nut or seed butters with the understanding that the flavor and texture will change accordingly.
Leftovers and Freezing:
This salad is best served at room temperature right after making. Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container.
Chickpea salads, in general, do not freeze well.
Pantry Products Used:
- Dijon Mustard: We used Koops Dijon Mustard. Feel free to use your favorite Dijon mustard.
- Chili Powder: We used Penzeys Regular Chili Powder. It has great flavor, with a tiny kick that is not overwhelming. Feel free to use your favorite chili powder, just be sure to select a mild one and not one that has a lot of heat to it.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products Used:
- Box grater (to grate the carrots)
We certainly hope you give this deliciousness a try.
If you try this flavorful chickpea salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
This fresh, healthy, and oil-free Moroccan Chickpea Salad recipe is flavorful, hearty, and made from simple plant-based ingredients.
- 1 red bell pepper, fine dice
- ½ cup red onion, fine dice *
- 1 cup grated carrot
- 1 – [ 15.5 oz. can ] chickpeas, drained, rinsed, mashed *
- ¼ cup to 1/3 cup golden raisins *
Moroccan Sauce Ingredients:
- ¼ cup lemon juice
- 1 Tablespoon Dijon mustard *
- 1 Tablespoon pure maple syrup
- 1 Tablespoon tahini
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon regular chili powder *
- ¼ teaspoon dried coriander
- pinch to ½ teaspoon sea salt (+/-) *
- ½ teaspoon dried mint (optional) *
- ¼ cup chopped pistachios
- Toasted bread, wrap or lettuce cup
- Make the Moroccan Sauce by placing all the Moroccan Sauce Ingredients into a small bowl and whisk to combine, set aside until ready to use.
- Rinse and drain the chickpeas, shake off any excess water. Place the chickpeas into a large bowl, roughly mash, then add all the remaining Salad Ingredients, mix to evenly distribute the ingredients.
- Pour the Moroccan Sauce over the mixture, gently toss. Taste test for flavor. Add more seasoning, if needed. Let stand for 10 minutes to allow the spices and herbs to activate. Served immediately at room temperature. Refrigerate any leftovers.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
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