Moroccan Chickpea Salad
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!
Servings: 5 bowls
Ingredients
- olive oil for sautéing
- ½ of a yellow onion diced (about 1 cup)
- 1 cup red cabbage roughly chopped
- 5 cloves garlic minced
- ½-1 " 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
- ¼ cup water or veggie broth
- 1 cup couscous uncooked
Spices
- 1 tsp paprika
- 1 tsp garam masala
- 1 tsp Italian seasoning
- 1 tsp rosemary
- ½ tsp cumin
- ½ tsp Salt to taste
- ¼ tsp Turmeric Powder
- ⅛ tsp Black Pepper to taste
For Serving
- Lettuce chopped
- 1 cucumber sliced and then quartered
- ½-1 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.