Easy Moroccan Chickpea Salad
Looking for a quick, flavorful salad that’s anything but boring? This Moroccan chickpea salad comes together in just 10 minutes and is packed with bold, vibrant flavor. Spiced chickpeas are tossed with sweet dried apricots, crunchy pistachios, and a creamy turmeric ginger dressing for a salad that’s hearty, satisfying, and anything but ordinary.
I’ve spent the last 10+ years helping busy women get healthy meals on the table fast, and this salad is one I come back to again and again. It was inspired by my popular Moroccan cauliflower recipe, and it uses similar pantry-friendly spices to transform simple ingredients into something special.
Moroccan Spice Blend Ingredients
This simple spice blend brings bold, warming flavor to the chickpeas and ties the whole salad together:
- Salt – Enhances all the flavors and helps balance the sweetness.
- Cumin – Adds a smoky, earthy depth that’s essential to Moroccan-inspired dishes.
- Garlic powder – Provides a rich umami base without overpowering the other spices.
- Turmeric – Offers a warm, slightly bitter earthiness and gives the chickpeas their golden color.
- Cinnamon – Adds a subtle sweetness and warmth that complements the dried fruit
Together, these pantry staples create a rich, aromatic base that makes this chickpea salad truly unforgettable.
Moroccan Chickpea Salad (10 Minute Meal)
Ingredients
- 1/2 medium red onion, chopped
- 1 can chickpeas - 14 oz can
- 1/4 cup pistachios, shelled
- 3/4 tsp sea salt
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp turmeric powder
- 1/4 tsp cinnamon
- 6 oz baby spinach - 1 bag or clamshell
- 1/2 medium English cucumber
- 1/2 cup tomatoes, sliced
- 1/4 cup dried apricots, chopped
Turmeric Dressing
- 2 tbsp almond butter
- 1/3 cup water
- 1 medium lemon, juiced
- 1 tbsp freshly grated ginger
- 1 tbsp maple syrup
- 1 tsp turmeric
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
Instructions
- Preheat a large skillet over medium heat.
- While the skillet is preheating, chop the red onion and drain and rinse the canned chickpeas.
- When the skillet is hot (2-3 minutes preheating) spray the pan with olive oil or avocado oil spray and add the onions, cook 2-3 minutes.
- After 2-3 minutes, add the drained chickpeas, pistachios and the spices (salt, cumin, garlic powder, turmeric and cinnamon). Stir well and cook 1-2 minutes. Turn off heat and allow to cool slightly.
- Put the dressing ingredients into a bowl or blender. Combine well until the dressing ingredients are fully combined and the almond butter has dissolved completely, use a fork or a blender to blend.
- Slice the cucumber and tomatoes, chop the apricots.
- Assemble the salad: Add the baby spinach to a large bowl. Top with cucumber, tomatoes, chopped apricots and the Moroccan chickpea mixture.
- Pour dressing over the top and serve immediately.
Equipment
- Blender optional
Recipe Notes
Top tips
- Avoid staining from turmeric: Turmeric can stain wood and plastic, so use a silicone or stainless steel spoon to stir the chickpeas and onions. If you use a wooden spoon, expect it to turn yellow.
- Let the chickpeas cool slightly: Don’t add the hot chickpea mixture directly to the spinach. The heat will wilt the greens. Let the chickpeas cool for a few minutes before assembling the salad.
- Meal prep tip: If you’re making this salad in advance, wait to assemble it until just before serving. The spinach is delicate and will wilt from heat or dressing. Store the chickpea mixture, greens, and dressing separately.
- Need a swap for dried apricots? Raisins or chopped, pitted dates are great substitutes and still give you that touch of sweetness.
- Nut free option: Use roasted pepitas (pumpkin seeds) or sunflower seeds in place of pistachios for a crunch without nuts.
- Dressing swap: No turmeric dressing on hand? A lemon vinaigrette (like the one in my Mediterranean Black Bean Salad) works well too.
- Short on time? You can skip sautéing the onions. Just toast the chickpeas with the spices and pistachios in a skillet for 1–2 minutes until fragrant.
- No chickpeas? White beans work well too! Cannellini or great northern beans are both great substitutes and take on the spices beautifully.
Storage tips
If you have leftovers, store the salad in an airtight container in the fridge for up to 2 days. For the best texture, let the chickpeas cool completely before assembling, and wait to add the dressing until just before serving to prevent the spinach from getting soggy.Nutrition Information
Optional additions
This salad is packed with flavor as written, but if you’re looking to make it heartier or tailor it to your taste, here are a few additions that pair well:
- Cooked quinoa – adds extra protein and makes it more filling.
- Avocado – for extra creaminess and healthy fats.
- Feta cheese – adds a salty, tangy contrast to the sweet and spiced flavors.
These are completely optional and not necessary to enjoy the full flavor of the dish, but they can be great ways to mix it up if you’re making it often!
I made this for a dinner get together and everyone loved it. Loved the flavors of this salad, will be making this often.
I love to hear that this salad was such a hit. Thank you so much for coming back to leave a comment, it’s so appreciated! Happy cooking – Sam