Description
This Moroccan Chickpea Salad is full of exotic, warm spiced flavors complimented by the cool crunch of cucumber and red bell pepper, topped with creamy hummus and a generous scoop of couscous. A salad that is as delicious as it is nourishing!
Ingredients
Units
Scale
- olive oil for sautéing
- 1/2 of a yellow onion, diced (about 1 cup)
- 1 cup red cabbage, roughly chopped
- 5 cloves garlic, minced
- 1/2–1” piece of ginger, grated or minced
- 2–15 oz cans chickpeas, drained and rinsed (or 3 cups cooked)
- 1– 15 oz can fire roasted tomatoes
- 1/4 cup water or veggie broth
- 1 cup couscous (uncooked)
Spices
- 1 tsp paprika
- 1 tsp garam masala
- 1 tsp Italian seasoning
- 1 tsp rosemary
- 1/2 tsp cumin
- 1/2 tsp Salt (to taste)
- 1/4 tsp Turmeric Powder
- 1/8 tsp Black Pepper (to taste)
For Serving
- Lettuce, chopped
- 1 cucumber, sliced and then quartered
- 1/2–1 red or green bell pepper, cut in spears
- Tomato, sliced
- Small handful cilantro, chopped
- 1–2 green onion stalks, chopped
- Hummus
- Red pepper flakes (optional, for spice)
Instructions
- Heat oil in large pot on medium/low heat. Add onions and sauté until translucent. Stir in red cabbage, garlic and ginger root and cook for about 30 seconds.
- Add cooked chickpeas, fire roasted tomatoes, ¼ cup water or veggie broth, and all of the spices. Cook on low heat for about 15 minutes, stirring occasionally.
- Meanwhile, cook 1 cup of couscous according to package directions.
- To serve: start with a bed of chopped lettuce, then add a generous scoop of chickpea mixture, a spoonful of couscous, a small handful of fresh cucumber, bell pepper, sliced tomato, and garnish with chopped cilantro. Top with a dollop of hummus and a sprinkle of green onions and optional red pepper flakes for spice. Enjoy!
Notes
Leftover chickpea mixture keeps in a well-sealed container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: salads and bowls
- Method: stovetop
- Cuisine: Mediterranean, Moroccan