This spicy Moroccan chickpea salad has all the elements that make a salad fabulous. It is filled with crunchy greens, sweet butternut, juicy tomatoes, spicy chickpeas, and a zingy honey mustard salad dressing. I got the inspiration for this salad from one of our chain coffee shops, Mugg and Bean, who serves a similar salad. It is my absolute favorite item on their menu and I order this every time I visit them. This is my version of their Spicy Moroccan chickpea salad, and it is mighty good!
So it is summer in Gauteng, South-Africa. It seems that we have skipped right over Spring and just rushed into hot days, summer shorts and swimming. The soup bowls and curry spices seem to be long forgotten on my pantry shelves. When it is so hot outside, the last thing I look forward to is slaving over a hot stove. This easy, spicy Moroccan salad is quick to get on the table with little prep work. It is a great light meal as lunch or as a dinner on a sweltering hot evening.
What do I need to assemble this spicy Moroccan chickpea salad?
You need:
For the salad:
- 1 can of chickpeas (drained)
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried chili flakes
- large pinch of salt
- 2 tbsp olive oil
- 2 cups cherry tomatoes
- salad leaves of your choice (torn)
- 1 small butternut cubed
- 1 tsp sumac spice
- 1 wheel of feta cheese
- 1/2 cup pecan nuts lightly toasted over dry heat.
How To:
- Preheat the oven to 200° C.
- Add the chickpeas, spices, chili flakes, salt and 1 tbsp of olive oil to a mixing bowl and toss gently.
- Spread the chickpeas out on a baking sheet and roast for 15 minutes until golden, remove from oven when done.
- Drizzle the remaining olive oil over the butternut and sprinkle with sumac and salt and roast in the oven until soft and slightly caramelized. for about 20 minutes. Remove from the oven.
- Combine all the salad ingredients as well as the pecans and feta cheese. Remember to use the freshest salad veggies that you can find.
- Drizzle with the salad dressing.
I love this dressing from Eazy Peazy Meals, which I have made numerous times.
For the dressing:
- 1/4 cup apple cider
- 1/4 cup distilled white vinegar
- 1/2 cup extra virgin olive oil
- 1 1/2 Tbs dijon mustard
- 2 tbsp honey
- 1 1/2 Tbs whole grain mustard
- 4 tbs honey
- 1 pinch of salt
- Ground black pepper
Add all the ingredients to a mason jar and shake very well until blended.
If you enjoyed this you might like:
Chicken, pear and cranberry salad
Cobb salad with a ranch dressing
Spicy moroccan chickpea salad
Ingredients
Salad
- 1 can of chickpeas drained
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried chili flakes
- large pinch of salt
- 2 tbsp olive oil
- 2 cups cherry tomatoes
- salad leaves of your choice torn
- 1 small butternut cubed
- 1 tsp sumac spice
- 1 wheel of feta cheese
- 1/2 cup pecan nuts lightly toasted over dry heat.
Honey Mustard Dressing
- 1/4 cup apple cider vinegar
- 1/4 cup white wine vinegar
- 1/2 cup extra virgin olive oil
- 1½ tbsp dijon mustard
- 1½ tbsp whole grain mustard
- 4 tbsp honey
- 1 pinch salt
- Ground black pepper
Instructions
Salad
- Preheat the oven to 200° C.
- Add the chickpeas, spices, chili flakes, salt and 1 tbsp of olive oil to a mixing bowl and toss gently.
- Spread the chickpeas out on a baking sheet and roast for 15 minutes until golden, remove from oven when done.
- Drizzle the remaining olive oil over the butternut and sprinkle with sumac and salt and roast in the oven until soft and slightly caramelized. for about 20 minutes. Remove from the oven.
- Combine all the salad ingredients as well as the pecans and feta cheese. Remember to use the freshest salad veggies that you can find.
- Drizzle with the salad dressing.
Honey mustard dressing
- Add all the ingredients to a mason jar and shake until well blended.
- Drizzle over the salad
