Moroccan Chickpea Salad Recipe

Fall in love with the savory flavors and textures of this spicy Moroccan chickpea salad recipe with nutritious vegan ingredients, including lemon-mint couscous, spiced crispy chickpeas, oil-free harissa dressing, veggies, and green olives.

This delightful hearty salad is a complete meal that takes about 40 minutes and has plenty of room for modification if you have extra veggies or fresh herbs you want to use up.

Chickpeas are my go-to ingredient when I'm thinking of hearty salads. Whether it's lemon freekeh salad, zaatar quinoa and chickpea salad, or quick quinoa pilaf, I've learned that chickpeas are one of the easiest ways to grab a little protein and add eating pleasure. 

For this recipe, I seasoned and then pan-fried the chickpeas to seal the flavor and firm them a little. I used a similar approach for crispy chickpeas when making BBQ chickpea wraps; now, it's a favorite. 

⭐ Why You'll Love This Recipe

• Making this recipe without oil isn’t a side note – it’s been developed, tested, and eaten without even a drop of olive oil. If you want to add it, feel free.
• Going gluten-free? Swap quinoa for couscous. 

📋 Recipe Ingredients and Notes

Chickpeas (Garbanzo beans).  Use 3 cups (2 regular cans). Nutty chickpeas maintain their shape when tossed in seasoning and dry fried. You can also roast them on a baking sheet while you prep the rest of the salad. 

White wine. Because it's used to deglaze the chickpea pan, you can use the same amount (¼ cup) of dry sherry, veggie broth, or water. The alcohol in the wine will dissipate, leaving you with a bit of flavor. It's an enhancement, but you won't miss it if you don't use it.

Harissa powder. A spice blend made from fragrant spices with a kick, harissa powder is often used in Moroccan cuisine. Harissa powder is not the same as harissa paste, so stick to the dry spice blend for this recipe. Ras el hanout, another Moroccan spice blend, is the best substitute. 

Couscous. Couscous is not a grain, but a tiny pasta made from wheat or barley. Whole wheat couscous is available—in fact, it's what I used. It's a great side dish because it only needs to be rehydrated by covering it in boiling liquid (water or broth).

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

📖 Recipe Variations

• Add lemon zest if you want a more robust lemony flavor, golden raisins, or other dried fruit for a sweeter taste. 
• If you are vegetarian, feta cheese is often served with Moroccan salad, although the green olives add enough umami to compensate. Of course, if you have a favorite vegan feta cheese recipe, by all means, add it.

⏲️ Step-by-Step Instructions

Step 1: Add the couscous, lemon juice, and boiling water to a small bowl. Cover it and set aside. 

Step 2: Toss the chickpeas in spices, then dry-fry them in a large heated skillet 

Step 3: Remove the chickpeas. Deglaze the pan with wine and cook the vegetables. 

Step 4: Add the olives, chickpeas, and dressing. 

🔪 Pro Tips

Make the dressing before you start cooking. Toss the ingredients in an airtight container or jar with a screw-top lid. Give it a good shake, with a final shake right before dressing the salad. 

Drain and rinse the chickpeas, but don't let them dry out too much. I find it easiest to add the chickpeas and seasonings to a bowl and cover it with a plate or lid to shake all the ingredients. 

Denise's Tip: The easiest way to chiffonade mint or basil leaves is to stack them flat and then roll them. Slice them lengthwise into strips.

🥘 Meal Prep

Prep part of this recipe several hours or a day ahead. Make the dressing, toss the chickpeas in spices, and prepare the veggies. Store in the refrigerator and cut the cooking time to about 20 minutes.

🍴 Serving Suggestions

• Serve this delicious salad straight from the pan after adding the couscous and remaining mint. Alternatively, add everything to a large bowl. Serve warm or at room temperature.
• Moroccan chickpea salad can be served as a main meal or a side salad for your next potluck. Garnish with lemon wedges, sliced green onion, or a few crunchy almonds.
• This recipe is great for pairing with crusty bread or whole wheat pita bread.

🌡️ Storage Tips

Leftover salad should be stored in an airtight container in the refrigerator. It keeps for 3 days. Remove it from the fridge and let it warm up on the counter.

If you fancy a warm salad, my favorite way to reheat it is to wrap it in foil and steam it for a few minutes. Transfer it to a serving bowl and spruce it up with a little lemon juice. 

💭 Frequently Asked Questions

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