Happy Monday! I have a fresh, healthy recipe for Moroccan Chickpea Salad for you. It takes everyday ingredient favorites like quinoa, carrots, and feta to new and faraway places. Spices that once seemed standard—chili powder, cinnamon—taste exotic and unexpected. It’s light, lovely, and makes me feel centered and goddess-y in that way I so crave at the start of a new week.

Moroccan Chickpea Salad with Carrots, Quinoa, and Feta. This light, bright, healthy salad recipe is filled with Moroccan spices and fresh ingredients!

If you’ve been looking for a new salad to liven up your weekly lunch routine, I hope you try this Moroccan-spiced chickpea salad. In addition to being filling and a refreshing change of pace from my standard lunch fare, it gives me a super satisfying healthy meal afterglow.

Healthy Meal Afterglow: The affirming feeling of complete adult life domination that follows eating a meal that is both ridiculously delicious and ridiculously good for you.

Polish off the plate, then give yourself a high five!

Easy Moroccan Chickpea Salad. Light, bright, and healthy, this salad is packed with carrots, quinoa, and arugula. Great for meal prep and weekday lunches!

The Magical Simplicity of Moroccan Chickpea Salad

When taken separately, the ingredients in this Moroccan Chickpea Salad are nothing out of the ordinary. Once combined, however, they become a meal that could make a salad believer out of even the staunchest skeptic.

The stealth flavor-makers in this easy chickpea salad recipe are the chili powder and cinnamon in the dressing. These two spices are a classic pairing in Moroccan cuisine and, happily for our salad purposes, taste outstanding paired with carrots and chickpeas.

This brightly flavored Moroccan Chickpea Quinoa Salad is also mighty filling. Both quinoa and chickpeas are high in protein and fiber, meaning a serving of this salad can sustain you through a long afternoon.

Healthy Moroccan Chickpea Quinoa Salad. Great for meal prep and lunches! Warm spices make this make-ahead version of Moroccan salad recipes easy and delicious.

The remaining ingredients play supporting but still critical roles in making this Moroccan Chickpea Salad something you can honestly say you crave.

For sweetness and pleasant chewiness, golden raisins are in the building, erm, bowl. (They’re also stellar in this Moroccan Couscous.)

For creaminess and saltiness, feta is on scene.

For warmth and crunch, toasted nuts represent.

Healthy Moroccan Chickpea Salad with Carrot and Feta

Each component adds a layer of complexity and texture that makes the Moroccan Chickpea Salad taste like a true meal, not simply a pile of vegetables that you eat because you feel like you should.

If you don’t have these exact ingredients on hand, you can certainly play around with the recipe based on what you do have and achieve the same OMG WHY CAN I NOT STOP EATING THIS CHICKPEA SALAD effect.

My advice is to make sure that you have each component well represented. For example, you could swap dates for golden raisins (sweet and chewy? check!), goat cheese for feta (creaminess accounted for!), or pumpkin seeds for pistachios (warmth and crunch? YEP!).

Moroccan Chickpea Salad with Carrots, Quinoa, and Feta. Bright and healthy! Perfect for meal prep, lunches, or a light dinner, this Moroccan spiced chickpea salad will have you coming back for seconds.

My final ingredient mention is arugula. I selected this green because its bold, peppery flavor can hold its own with the other ingredient players.

If you’d like your Moroccan Chickpea Salad to be more mild mannered (or don’t share my affinity for mass amounts of greens), feel free to use a lesser amount or do a blend of arugula and spinach. You can also check out this recipe for Mediterranean Chickpea Salad, which uses chopped vegetables instead of greens, or this Chickpea Tuna Salad.

To Make Ahead

  • If you’ll be enjoying this salad over the course of a few meals, I recommend storing the chickpea, quinoa, and carrot mixture separately from the arugula so that the arugula doesn’t become sad and wilty.
  • Stir in the arugula serving by serving as you go. (It will be fine in mixed in a container for a few hours if you’d like to pack it in the morning for lunch.)

More Easy Salad Recipes

Moroccan Spiced Chickpea Salad

Moroccan Chickpea Salad

4.86 from 14 votes
Moroccan Chickpea Salad with Carrots, Quinoa, and Feta. This light, bright, healthy salad recipe is filled with Moroccan spices, exotic flavors, and fresh ingredients!

Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Servings: 3 –4 servings, about 9 1/2 cups

Ingredients
  

FOR THE SALAD:

  • 2/3 cup uncooked quinoa
  • 2 cans reduced-sodium chickpeas (15 ounce cans), rinsed and drained
  • 3 cups grated carrots pregrated or freshly grated from about 4 large/medium carrots, about 10 ounces
  • 5 ounces baby arugula
  • 1/3 cup toasted pistachios almonds, or pumpkin seeds (pepitas)
  • 1/3 cup crumbled feta omit to make vegan
  • 1/4 cup golden raisins or chopped dried dates
  • 3 tablespoons chopped fresh mint

FOR THE DRESSING:

  • 3 tablespoons extra-virgin olive oil
  • tablespoons freshly squeezed lemon juice about 1 small lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or honey
  • 3/4 teaspoon ground chili powder
  • 1/2 teaspoon kosher salt plus additional to taste
  • 1/4 teaspoon ground cinnamon

Instructions
 

  • In a medium saucepan, cook the quinoa according to package directions.
  • While the quinoa cooks, place the chickpeas and carrots in a large serving bowl. In a small bowl or measuring cup (my favorite for easy pouring), whisk together the dressing ingredients: olive oil, lemon juice, Dijon, maple syrup, chili powder, salt, and cinnamon. Taste and adjust as desired.
  • Once the quinoa has finished cooking, fluff with a fork, then add to the serving bowl. Pour the dressing over the top, just until it is moistened, then stir to combine. Add the arugula (see recipe note if not eating all of the salad within a day or so) and stir again, adding a bit more dressing as desired. Sprinkle with the pistachios, feta, raisins, and mint. Enjoy immediately or refrigerate until ready to serve.

Notes

  • This salad is great for meal prep lunches! Since the arugula can wilt, if you’d like to enjoy it over multiple days, I recommend waiting to add the arugula only to the portion you will be eating that day as you go along versus mixing in the entire amount. Salad WITH arugula is best enjoyed within 24 hours. Salad WITHOUT arugula can last up to 4 days.

Nutrition

Serving: 1(of 4), about 2 1/3 cupsCalories: 534kcalCarbohydrates: 74gProtein: 24gFat: 16gSaturated Fat: 2gCholesterol: 5mgSodium: 879mgFiber: 14gSugar: 14g

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.

Register

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article

Pin0Print0

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating




50 Comments

Leave a comment

  1. I really like this salad, but i did cut the chickpeas and carrots in half because i was worried that i would have way too much leftovers. I also traded out the raisins for cranberries. but I made everything else pretty much as directed. I really like the dressing, but wish there was a little more. Next time i will add a little more.4 stars

  2. I love how beautiful and healthy this salad is. But I think the recipe needs some love. The mint tastes out of place and doesn’t add anything for me. There’s too much sweetener and not enough acid or flavor in the dressing. Overall, it’s too sweet and bland – not bad, just feels like it’s tiptoeing around what could be great, bold flavor instead of diving in. Next time I will increase the mustard, lemon juice, and chili powder, decrease the maple syrup, and trade out the mint for a different fresh herb.

  3. Very yummy and wholesome. I have made this salad 3 times now. Its great for leftovers, I always keep the rocket (arugula) – as we call it in Australia! – separate so it doesn’t go soggy.5 stars

Load More Comments