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Moroccan Chickpea Salad

This no-cook, vegetarian, Moroccan Chickpea Salad is bold enough to stand alone as a main dish but would also make for a great  side dish to take to a picnic or a pot luck. And since no heating is required, leftovers can easily be packed for work or school lunch. The marinated flavors are usually better the following day anyway!


Moroccan Chickpea Salad

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By: Joanne Lusted
Prep Time


  • 3 Tbsp olive oil
  • 3 Tbsp fresh lemon juice
  • 2 tsp ground cumin
  • 1/4 tsp each sea salt and ground black pepper
  • Pinch cayenne pepper
  • 3 Cups BPA-free canned chickpeas (garbanzo beans), drained and rinsed
  • 1 large carrot, peeled and julienned
  • 3 green onions, thinly sliced
  • 2 plum tomatoes, diced
  • 1 red bell pepper, diced
  • 1/4 cup each chopped fresh cilantro and mint
  • 1/3 cup crumbled low-fat feta cheese


Here Your Instructions

  1. In a small bowl, whisk together oil, lemon juice, cumin, salt, black pepper and cayenne; set aside.

  2. In a large bowl, combine chickpeas, carrot, onions, tomatoes, red pepper, cilantro, mint and feta.

  3. Pour lemon juice dressing over chickpea mixture and toss to combine. Serve immediately or cover and refrigerate for up to 24 hours.

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