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Spicy moroccan chickpea salad

A delicious salad with spicy Moroccan chickpeas and a sweet honey mustard dressing.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course, Salad
Cuisine: Moroccan
Keyword: healthy, Moroccan salad, salad
Servings: 4



  • 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
  • tbsp dijon mustard
  • tbsp whole grain mustard
  • 4 tbsp honey
  • 1 pinch salt
  • Ground black pepper



  • 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