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bowl of Moroccan chickpea salad
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5 from 3 votes

Moroccan Chickpea Salad

This Moroccan salad is packed with hearty chickpeas, couscous, dates and pistachio nuts, and dressed with an amazing spiced dressing.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: Moroccan
Keyword: moroccan chickpea salad
Servings: 8
Calories: 179kcal


  • 2 cans chickpeas 15 ounce cans, rinsed and drained, or home cooked chickpeas made from 1.5 cups dried chickpeas
  • 2 cups grated carrot from about 3 large carrots
  • 2 cups cooked couscous from 1 cup dried couscous
  • 2 ounces arugula rocket 50g
  • 1/4 cup shelled pistachio nuts toasted
  • 3 ounces feta cheese crumbled
  • 6 dates chopped
  • 3 Tablespoons chopped parsley



  • Put all the dressing ingredients into a jar with a screw-top lid. Put the lid on and shake well. Taste and add extra salt if necessary. What you want is a dressing that’s just a little too salty on its own, as the salad ingredients will balance that out in the finished dish.
    3 Tablespoons extra-virgin olive oil, 3 Tablespoons lemon juice, 1 teaspoon honey, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon ground turmeric, ½ teaspoon ground ginger, ½ teaspoon ground cinnamon, ½ teaspoon ground coriander, 1/2 teaspoon kosher salt, 1/2 teaspoon ground white pepper, ½ teaspoon cayenne pepper
  • Place the chickpeas and carrots into a large serving bowl. Fluff the couscous with a fork and add to the bowl.
    2 cans chickpeas, 2 cups grated carrot, 2 cups cooked couscous
  • Pour about two thirds of the dressing into the salad bowl and stir to combine. Set aside for about 30 minutes, so the dressing can mellow and blend with the salad ingredients.
  • As you’re about to serve, scatter the arugula/rocket, pistachios, feta, dates and parsley over the top of the salad. Drizzle with extra dressing and serve.
    2 ounces arugula, 1/4 cup shelled pistachio nuts, 3 ounces feta cheese, 6 dates, 3 Tablespoons chopped parsley


If you want the salad for school or work lunches, layer it into a container or a jar rather than making in a bowl. Pop chickpeas on the bottom, then carrot, then couscous. Put the arugula, parsley, nuts, cheese and dates on top, and put on a lid. Take a separate container of dressing.  Prepared like this, the salad will keep in the fridge for a couple of days. When you're ready to serve just tip it into a bowl and mix through the dressing.


Calories: 179kcal | Carbohydrates: 20g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 292mg | Potassium: 267mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5881IU | Vitamin C: 8mg | Calcium: 92mg | Iron: 1mg