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Moroccan Chickpea Salad Sandwich

Moroccan Chickpea Salad

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 20 Minutes
  • Total Time: 20 Minutes (+Rest Time)
  • Yield: 4 Servings 1x
  • Category: Salad, Lunch
  • Cuisine: Moroccan Inspired
  • Diet: Vegan


This fresh, healthy, and oil-free Moroccan Chickpea Salad recipe is flavorful, hearty, and made from simple plant-based ingredients.



Salad 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) *

Optional Ingredients:

  • ¼ cup chopped pistachios

Other Ingredients:

  • Toasted bread, wrap or lettuce cup


  1. 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.
  2. 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.
  3. 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.   

*Serving:  4