Lean, clean and packed with plant protein. That’s how I would describe this light and lively Moroccan Chickpea Salad. It doubles as a salad, or side but can just as easily be tossed into a pita for a Moroccan Chickpea Salad Pita Pocket, or mash the chickpeas slightly and create a vegetarian spread for sandwiches.
Composing a Salad is Like a Symphony
Complimentary elements make for a well balanced dish. I often consider how flavours work together (dried apricots and pistachios) Or how one element might add the necessary saltiness it lacks (feta) or the brightness it needs (cilantro).
Overall the flavors in this Moroccan Chickpea Salad are subtle and fresh. Lime compliments the red onion and mellows the overall tone. Chickpeas aren’t exactly flavour bombs. They’re packed with pulse protein but pretty neutral otherwise, so I like to give them a little help in that department.
Here I’ve used Labneh, Lebanese yogurt, which is thick and sharp. You can substitute Greek yogurt or your favorite mayo if you prefer. And if you’re keen on keep it plant focused, use vegan mayo.
In a medium bowl combine chickpeas, onion, cucumber, feta, apricot, pistachio add seasoning, lime zest and juice then the Labneh and mix to combine. Taste, adjust seasoning as necessary. Just prior to serving add cilantro, fold to mix and serve.
Moroccan Chickpea Sandwich Tip: I love this served with pita, very easy to handle and in keeping with the theme of the recipe, but if you’d like to use sliced bread; mash chickpeas with a sturdy fork or potato masher, to a thick, chunky paste before starting. This makes for an easier to manage Chickpea Salad sandwich and less on your lap.
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Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer, recipe blogger and Food Business Consultant. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn, ten years in catering, and has been sharing all things delicious - right here - since 2010.