Moroccan Chickpea Salad

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.

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.

For Moroccan Chickpea Salad Meal Prep

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.)

Moroccan Spiced Chickpea Salad
4.86 from 7 votes
Leave a Review »

Moroccan Chickpea Salad

Yield: 3 –4 servings, about 9 1/2 cups
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Moroccan Chickpea Salad with Carrots, Quinoa, and Feta. This light, bright, healthy salad recipe is filled with Moroccan spices, exotic flavors, and fresh ingredients!



  • 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


  • 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


  1. In a medium saucepan, cook the quinoa according to package directions.
  2. 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.
  3. 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.

Recipe 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.
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Keyword: Chickpea Salad Recipe, Healthy Side Dish, Moroccan Chickpea Salad

Nutrition Information

Amount per serving (1 (of 4), about 2 1/3 cups) — Calories: 534, Fat: 16g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 879mg, Carbohydrates: 74g, Fiber: 14g, Sugar: 14g, Protein: 24g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

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

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. BEST salad EVER.

  2. I almost always have these ingredients in my pantry and fridge. So this is like my perfect salad! 

  3. I’m ALL for that afterglow LOL

  4. I want to eat this!

  5. I made this last night for my meal prep, and oh my god, what a perfect treat for the end of a long Monday! While I initially was scared off by the possible flavor combo (lemon and cinnamon?? what?) I decided to give it a go and it was AMAZING! 100% out of my comfort zone, but 100% worth the risk. I immediately shared the recipe with all of my girlfriends. It’s 9:30am and I’m considering taking an early lunch to gobble it down…

    • YAY Savannah, I’m so glad to hear this was a winner! Thank you so much for giving it a try. :) And I so appreciate your taking the time to leave this wonderful review too.

  6. Heather S Christo Reply

    Looks delicious Erin- I love all the flavors!

  7. Ah, this reminds me of a salad I used to make on repeat about a year ago. Unfortunately, I did end up tiring of that salad, but hello Moroccan chickpea salad, because you look divine and just like my next salad obsession.

  8. shawnna Griffin Reply

    hey girl- this looks so tasty!

  9. This is amazing, feels fresh and light but fills you up and incredibly robust!

  10. This recipe was perfect for meal prep lunches! I added a tablespoon of Ras El Hanout seasoning to the dressing and it was just perfect (but would have been yummy even without this extra ingredient)!

    • YAY! I am so so happy to hear that Chappell. Thank you for letting me know and taking time to leave this wonderful review! It really means a lot.

  11. Erin, This was absolutely delicious!!! Super easy to make and very flavorful! Thanks for another great recipe! I really like the idea of being able to swap similar items depending on what you have around or feel like eating!

    • I’m so glad you enjoyed it, Tracy! Thank you so much for giving it a try and taking the time to report back!

  12. This is an AMAZING salad… I dbl’d the raisins, used walnuts instead, half the salt and went w the maple syrup. I also used “fresh” chickpeas, I find canned one to be “too soggy” and omitted the feta… I’ve now eaten it for breakfast lunch and dinner… It’s gets better the longer it sits… I’m in love!

  13. This looks amazing!! I don’t have any mint. Can I sub fresh cilantro?

  14. I made this salad with cilantro instead of mint and it was DIVINE!! what an incredible recipe! i love how all the ingredients compliment eachother. Especially the raisins and the pistachios. The dressing is TO DIE FOR! I will be making this again! Thank you for this wonderful recipe

  15. I changed this so much that it’s probably not right for me to review it. We liked it, though, so I’ll offer my two cents. I was making this for a group that included a kid, so I didn’t go the Moroccan route. I used half of the chickpeas and used spinach mix instead of arugula. For the dressing, I used just lemon juice (with the zest), olive oil, salt and pepper. It was still great–plenty flavorful with a nice mix of textures. I will try this again with the full flavor profile.

Leave a Reply

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