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Week of 5/12/25

Moroccan Chickpea Salad
with pickled shallots / citrus-sumac vinaigrette

Active: 25 Total: 150
Original GF Paleo Vegetarian
Moroccan Chickpea Salad

Rich spices are a hallmark of Moroccan cuisine, and they combine beautifully with the sweet and salty components of this salad. Some quick-pickled shallots add bright balance to the warm spicy notes.
Smarts: Marinating the beans adds extra depth of flavor, so try not to skip that step!

Tags
Make Ahead, Entree Salad
Proteins
Beans, garbanzo
Cuisines
Middle Eastern / North African
Save recipe
20

Ingredients

Metric
Servings:
4
Pickled Shallots:
  • Shallots - 2 bulbs , sliced into thin rings (1 bulb equals about 1/4 cup sliced)
  • Vinegar, red or white wine - 1/2 cup
  • Sugar - 2 Tbsp
  • Salt - 1/2 tsp
Citrus-Sumac Marinade and Vinaigrette:
  • Garlic - 2 cloves , minced
  • Cumin, ground - 1/2 tsp
  • Paprika - 1/2 tsp
  • Sumac - 1/2 tsp
  • Turmeric, ground - 1/4 tsp
  • Orange juice - 1/3 cup (fresh squeezed or bottled)
  • Vinegar, red or white wine - 1 1/2 Tbsp
  • Honey - 1 1/2 tsp
  • Oil, olive - 1/3 cup
Moroccan Chickpea Salad:
  • Beans, garbanzo (14 oz / 397 g) - 2 cans , drained and rinsed
  • Apricots, dried - 1/2 cup , chopped (sub dates)
  • Pistachios - 1/4 cup , shelled (look for pre-shelled to save time)
  • Olives, any type - 1/2 cup , pitted and halved
  • Cucumbers - 8 oz , thinly sliced
  • Oil, cooking - 1 Tbsp
  • Mixed greens - 8 oz (sub any salad greens)
  • Pita chips (opt) - 1 cup , for serving

Prep

  1. Make vinaigrette - Mince garlic. In a bowl, whisk together garlic, cumin, paprika, sumac, turmeric, orange juice, vinegar (portion for vinaigrette), and honey. Slowly drizzle in olive oil while whisking. Taste and season with some salt and pepper. (Can be done up to 5 days ahead)

  2. Marinate beans - Drain and rinse the beans. Toss beans with ⅓ cup of vinaigrette (amount for 4 servings, adjust if customizing; be sure to reserve the rest of the vinaigrette for dressing the salad). Cover and refrigerate for at least 2 hours or up to 1 day. (Can be done 1 day ahead)

  3. Make pickled shallots - Peel and trim shallot bulbs and slice into thin rings. In a bowl, stir together vinegar (portion for shallots), sugar, and salt until combined. Place the shallots in a container just large enough to hold them and pour vinegar mixture over top. The shallots do not need to be fully submerged, but you can add some additional vinegar or some water to help cover them, if needed. Cover and refrigerate for at least 20 minutes for milder pickles or up to 5 days for stronger ones. (Can be done up to 5 days ahead)

  4. Apricots / Pistachios / Olives - Prep as directed and store separately. (Can be done up to 5 days ahead)

  5. Cucumbers - Prep as directed.

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Make

  1. Heat a large skillet with cooking oil over medium heat. Drain marinade from chickpeas (discard marinade) and season with some salt and pepper.

  2. Add chickpeas to heated pan and saute until heated through. Taste and season with some additional salt and pepper if needed.

  3. Drain liquid from the shallots.

  4. In a large serving or mixing bowl, combine mixed greens, pickled shallots, apricots, pistachios, olives, and cucumbers. Toss with about half of the remaining vinaigrette.

  5. Divide salad among serving plates and top with chickpeas. Drizzle with remaining vinaigrette until salad is dressed to your liking. Crumble pita chips (if using) over top and enjoy!

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