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Moroccan Chickpea Salad

The Home Cook's Kitchen
A fresh, hearty and healthy chickpea salad made with roasted harissa chickpeas. I love this easy recipe, and love the flavours from the fresh vegetables. This is a super simple Moroccan Chickpea Salad bringing the flavours of Morocco into your home!
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Meal, Salad
Cuisine Middle Eastern
Servings 4 people
Calories 303 kcal

Ingredients
 

Chickpeas

  • 14.5 oz chickpeas canned, drained and rinsed
  • 1 tablespoon olive oil
  • 1 tablespoon harissa ground or paste
  • ½ teaspoon salt
  • ½ teaspoon pepper

Salad

  • ½ teaspoon harissa ground or paste
  • 1 tablespoon lemon juice
  • ½ tablespoon olive oil
  • 10 grape tomatoes halved
  • 1 cucumber diced, use Persian/Lebanese
  • 2 tablespoon olives quartered
  • ¼ red onion finely sliced
  • 2 tablespoon mint finely chopped
  • 2 tablespoon cilantro finely chopped
  • 2 tablespoon parsley finely chopped
  • 3 oz feta cheese

Instructions
 

Chickpeas

  • Preheat oven to 200F/400C
  • Drain, rinse and strain chickpeas. Pat dry with a piece of paper towel.
  • Combine chickpeas, olive oil, harissa and salt and pepper. Mix well.
  • Evenly lay out chickpeas onto a lined baking tray, and bake until golden and crunchy - about 30 minutes. Shake the baking tray every 10 minutes or so to ensure even cooking. 

Salad

  • Place halved tomatoes in a salad bowl with the lemon juice, salt and pepper and ½ teaspoon of harissa. Leave to marinade until chickpeas are done.
  • Once chickpeas are cooled, combine cucumber, red onion, and chickpeas with the tomatoes.
  • Top with olives, feta and herbs and a drizzle of olive oil.
  • Serve
Keyword chickpea salad, salad recipe