Moroccan Chickpea Salad Recipe
A delicious salad made from tender chickpeas, crunchy fresh cucumber and capsicum, nutty pistachios, sweet cranberries and fresh herbs all tossed through a lemon dijon dressing and topped with crumbled feta.
Servings: 6
Calories: 565kcal
Equipment
- Chopping Board
- Sharp knife
- Measuring Cups & Spoons
- Large salad bowl
- Whisk
- Large saucepan
Ingredients
- 1 cup white quinoa
- 1 3/4 cups water
- 800 grams chickpeas canned, strained and rinsed
- 1 teaspoon cumin ground
- ¼ teaspoon paprika ground
- ½ teaspoon sea salt finely ground
- ¼ teaspoon cracked black pepper
- small bunch flat leaf parsley roughly chopped
- small bunch mint roughly chopped
- 2 Lebanese cucumbers finely diced
- ½ medium red onion peeled and finely diced
- 1 medium red capsicum seeds removed and finely diced
- ½ cup shelled pistachios toasted, roughly chopped
- ¼ cup dried cranberries
- 90 grams feta
Dressing
- ¼ cup lemon juice
- 1/3 cup olive oil extra virgin
- 2 teaspoons honey
- 1 tablespoon Dijon mustard
To serve
- 4 pita bread
Instructions
- Preheat the oven to 180 degrees Celsius.
- Next, cook the quinoa. First add the quinoa to a fine mesh sieve and rinse the quinoa under cold water until the water runs clear. This is to remove the saponins. Add the rinsed quinoa to a medium saucepan along with the water. Place the lid on and bring to a boil. Continue to boil until the liquid begins to reduce. Turn the heat to low and simmer until all the liquid has been absorbed (around 8 minutes). Turn the heat off and leave the lid on the pan, allowing the quinoa to steam for 15 minutes. After 15 minutes, remove the lid and fluff the quinoa with a fork.
- Once the oven is hot, wrap the pita in aluminium foil and place into the oven for 10 minutes. Once warm, remove from the oven and cut into quarters.
- While the quinoa is cooking and the pita is warming, begin assembling the salad. To a large salad bowl add the drained and rinsed chickpeas as well as the cumin, paprika, salt and pepper. Use a spoon to toss the chickpeas through the spice mixture.
- To the bowl add the parsley, mint, cucumber, onion, capsicum, pistachios and cranberries.
- To make the dressing, add the lemon juice, honey and mustard to a small bowl and whisk to combine. Slowly pour in the olive oil while whisking and continue whisking until well combined.
- Once the quinoa is cool add to the salad bowl along with the dressing. Toss the salad well to combine.
- Crumble the feta over the top of the salad and serve alongside the warmed pita bread.
Video
Notes
Nutrition facts are an estimate only.
This salad serves 4 - 6, depending on your appetite.
Store in airtight containers in the fridge for up to 3 days.
Nutrition
Calories: 565kcal | Carbohydrates: 92g | Protein: 18g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Cholesterol: 13mg | Sodium: 738mg | Potassium: 1423mg | Fiber: 10g | Sugar: 10g | Vitamin A: 920IU | Vitamin C: 35mg | Calcium: 224mg | Iron: 7mg