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Spinach chickpea salad on a wooden serving place with a wooden spoon next to it.
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Moroccan Chickpea Salad (10 Minute Meal)

This Moroccan Chickpea Salad is bursting with bold flavor and comes together in just 10 minutes! Made with spiced chickpeas, sweet dried apricots, crunchy pistachios, and a vibrant turmeric dressing, it’s the perfect quick and satisfying lunch or dinner salad.
Course Salad
Cuisine Moroccan
Keyword chickpea spinach salad, moroccan chickpea salad, spinach chickpea salad
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 531kcal
Author Samantha Rowland

Equipment

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

Instructions

  • Preheat a large skillet over medium heat.
  • While the skillet is preheating, chop the red onion and drain and rinse the canned chickpeas.
    Red onions finely chopped on a wooden cutting board.
  • 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.
    Finely chopped red onions cooking in a cast iron pan.
  • 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.
    Chickpeas, onions and spices in a large cast iron pan cooking.
  • 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.
    Turmeric dressing ingredients in a blender cup before being blended.
  • Slice the cucumber and tomatoes, chop the apricots.
    Cut up cucumber, tomatoes and dried apricots on a wooden cutting board.
  • 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.

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

Calories: 531kcal | Carbohydrates: 72g | Protein: 23g | Fat: 21g | Fiber: 19g | Sugar: 22g
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