Moroccan Chickpea Salad Recipes

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MOROCCAN CHICKPEA SALAD



Moroccan Chickpea Salad image

Number Of Ingredients 13

2 can Chickpeas (canned)
1 Red onion (diced)
2 clove Garlic (minced)
1/2 cup Dried cranberries (diced)
1 Lemon (juice of)
2 tablespoons soy sauce
1 tablespoon cumin (ground)
1 tablespoon Sweet smoked paprika
1 tablespoon Cinnamon
2 cups Spinach leaves
1/4 cups Parsley
1/3 cup Pistachios
1 dash Pomegranate molasses

Steps:

  • Place chickpeas in a bowl and add the onion, garlic, cranberries, lemon juice, spices and soy sauce.
  • Toss to combine and then leave to marinate for at least an hour.
  • Line a serving bowl with spinach and place chickpea and parsley on top.
  • Top with pistachios and pomegranate molasses and serve.

MOROCCAN CHICKPEA SALAD



Moroccan Chickpea Salad image

This is an easy and tasty vegetarian salad, loaded with protein. The quantities posted here are for a large batch, feel free to reduce them.

Provided by GourmetQueen

Categories     Salad Dressings

Time 20m

Yield 20 serving(s)

Number Of Ingredients 10

1 bunch cilantro, chopped
1 bunch green onion, chopped
1 red bell pepper, chopped
6 (19 ounce) cans chickpeas, drained and rinsed
1 (700 g) bag frozen sweetlet peas
1 1/4 cups mayonnaise
1 1/4 cups plain yogurt
3 teaspoons ground cumin
3 teaspoons curry
1 dash pepper

Steps:

  • Mix cilantro, onions, red pepper, peas and chickpeas in a large bowl.
  • In a separate bowl, combine mayo, yogurt, cumin, curry and pepper. Mix sauce well and add to salad.
  • Serve and enjoy!

Nutrition Facts : Calories 294.3, Fat 7.5, SaturatedFat 1.3, Cholesterol 5.8, Sodium 598.2, Carbohydrate 47.4, Fiber 9.5, Sugar 4.2, Protein 10.8

MOROCCAN GRILLED CORN AND CHICKPEA SALAD RECIPE BY TASTY



Moroccan Grilled Corn And Chickpea Salad Recipe by Tasty image

Here's what you need: corn cobs, chickpeas, flat leaf parsley, fresh cilantro, red onion, grape tomato, garlic powder, Mc Cormick Moroccan seasoning, McCormick® Paprika, Mccormick® ground cumin, extra virgin olive oil, lime, salt and pepper, oil, tong

Provided by Donnella Pearson

Categories     Sides

Time 30m

Yield 6 servings

Number Of Ingredients 15

6 corn cobs, hulled
2 cans chickpeas, drained
1 bunch flat leaf parsley, chopped
1 bunch fresh cilantro, chopped
1 red onion, minced
1 container grape tomato, halved
1 tablespoon garlic powder
2 tablespoons Mc Cormick Moroccan seasoning
1 tablespoon McCormick® Paprika
½ tablespoon Mccormick® ground cumin
½ cup extra virgin olive oil
1 lime, juiced
salt and pepper, to taste
oil, for grilling
tong

Steps:

  • Preheat grill or indoor grill on high heat (350°F)
  • Grill corn on one side for 5 minutes, flip to another side for 5 minutes, and a final time for 5 minutes to ensure charring on all sides ( grilling time 15 minutes).
  • Transfer grilled corn to a plate to cool, about 5 minutes.
  • Slice off corn kernels from the cobs, then break them apart into pieces.
  • In a bowl, combine chickpeas, corn, and chopped veggies. Sprinkle in the Moroccan seasoning, paprika, cumin, extra virgin olive oil, and lime juice.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 573 calories, Carbohydrate 71 grams, Fat 28 grams, Fiber 15 grams, Protein 17 grams, Sugar 14 grams

MOROCCAN CHICKPEA & BARLEY SALAD



Moroccan Chickpea & Barley Salad image

This recipe, adapted from simplyrecipes.com, is inspired by Moroccan cuisine. Barley is a common Berber ingredient. If you can find Ras El Hanout at a store or have another favorite blend, feel free to use it.

Provided by strawberrybird

Categories     Grains

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 21

1 1/2 cups barley
1 1/2 cups chicken or 1 1/2 cups vegetable broth
1 1/2 cups water
1 teaspoon salt
olive oil
1 (15 ounce) can chickpeas, rinsed and strained (garbanzo beans)
1 cup shelled pistachio nut
1 cup diced dried apricot
2 -3 chopped green onions or 2 -3 scallions
1 cup chopped parsley
zest and juice of a lemon
1 tablespoon ras el hanout spice mix
salt
ras el hanout spice mix
1 teaspoon black pepper
1 teaspoon cardamom
1/4 teaspoon cayenne
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 teaspoon turmeric

Steps:

  • Heat 2 tablespoons of olive oil in a large pot on medium high heat. Add the barley and sauté for 3-4 minutes, stirring often. Add the broth, water, and a teaspoon of salt. Bring to a simmer and simmer until the barley is tender, anywhere from 30 minutes to an hour, depending on how old the barley is.
  • Strain the cooked barley through a colander or sieve and run cold water over to cool it quickly.
  • In a large bowl, add the chickpeas, pistachios, apricots, green onions and parsley. Mix well. Add the lemon zest and juice and barley and mix. Sprinkle the ras el hanout spice mixture over the barley and mix well. Taste, and add salt if needed.
  • Let the salad marinate for about an hour before serving. If the barley has absorbed all the olive oil, drizzle a little more on right before serving.

Nutrition Facts : Calories 423.7, Fat 11.5, SaturatedFat 1.5, Sodium 615.9, Carbohydrate 70.9, Fiber 15.6, Sugar 13.8, Protein 14.6

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